Chicken Vegetable Barley Soup
(from grandmaD’s recipe box)
So I have not personally made this recipe yet, although I have had the pleasure of trying it at my friends house and it is awesome. Very wholesome and good for you and tastes like a nice comforting soup.
Source: Jess Zwickel (from RecipeThing user katiejoan)
Categories: Top Weeknight Dinners!
Ingredients
- 1 cup Slivered almonds (I will not be putting these in though because I don't like almonds)
- 1 Med onion; chopped
- 4 Cups fresh mushrooms; sliced
- 1 Cup carrot; chopped
- 3 Cups cooked chicken; chopped
- 1 Cup quick-cooking barley
- 1/2 Cup fresh parsley; chopped
- 1 Can corn (optional)
- 2 Tbs. olive oil
- 1 Cup celery; chopped
- 4 Cloves garlic; minced
- 5 Cups red potatoes; diced
- 2 1/2 Quarts chicken broth
- 2 Tbs butter
- Salt and pepper to taste
Directions
-
Preheat oven to 400 degrees. Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
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Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
-
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
-
Remove from heat, and stir in butter, parsley, and toasted almondsl Season with salt and pepper to taste.