Chicken Vegetable Barley Soup
Description
Hearty and flavorful, this chicken and barley soup with vegetables is the perfect comfort food for a chilly winter's night.
Ingredients
•
1 cup slivered almonds
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2 tablespoons olive oil
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4 cups sliced fresh mushrooms
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1 medium onion, chopped
•
1 cup chopped celery
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4 cloves garlic, minced
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2 1/2 quarts chicken broth
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5 cups diced red potatoes
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3 cups chopped cooked chicken
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1 cup chopped carrots
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1 cup quick-cooking barley
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1/2 cup chopped fresh parsley
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2 tablespoons butter
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salt and black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Spread slivered almonds evenly onto a baking sheet.
3
Toast in the preheated oven until golden brown and fragrant. Set aside.
4
Heat olive oil in a large stockpot over medium heat. Cook and stir mushrooms, onion, celery, and garlic in hot oil until onion is tender. Stir in broth, potatoes, chicken, and carrots. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer for 20 minutes.
5
Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.