Chicken Vegetable Barley Soup

4.6
(131)
103 Reviews
13 Photos

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Submitted by LEENEMS
Published on June 8, 2018
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Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts

Ingredients

  • 1 cup slivered almonds

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 cup chopped celery

  • 4 cups sliced fresh mushrooms

  • 4 cloves garlic, minced

  • 1 cup chopped carrots

  • 5 cups diced red potatoes

  • 3 cups chopped cooked chicken

  • 2 ½ quarts chicken broth

  • 1 cup quick-cooking barley

  • 2 tablespoons butter

  • ½ cup chopped fresh parsley

  • salt and black pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.

  2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.

  3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.

  4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts (per serving)

275 Calories
12g Fat
27g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 275
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 31mg 10%
Sodium 62mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 16g 32%
Vitamin C 12mg 13%
Calcium 56mg 4%
Iron 2mg 12%
Potassium 678mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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