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Chicken Vegetable Barley Soup

  • 35minutes

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Source: allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup slivered almonds

  2. 2 tablespoons olive oil

  3. 1 medium onion, chopped

  4. 1 cup chopped celery

  5. 4 cups sliced fresh mushrooms

  6. 4 cloves garlic, minced

  7. 1 cup chopped carrots

  8. 5 cups diced red potatoes

  9. 3 cups chopped cooked chicken

  10. 2 1/2 quarts chicken broth

  11. 1 cup quick-cooking barley

  12. 2 tablespoons butter

  13. 1/2 cup chopped fresh parsley salt and black pepper to taste

Instructions Jump to Ingredients ↑

  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. 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 almonds. Season with salt and pepper to taste.

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