return to homepage

Chicken Barley Soup

Three classic chicken barley soup recipes, including a homemade mushroom and vegetable barley soup packed with chicken and hearty vegetables, a quick easy recipe, and a spicy chicken barley soup.

Homemade Chicken Mushroom Barley Soup Recipe

Ingredients (Serves 12)

  • 1 cup slivered almonds


  • 2 tablespoons butter


  • 1 tablespoon oil


  • 1 medium onion, chopped


  • 3/4 cups fresh parsley, chopped


  • 1 pound of mushrooms, sliced


  • 5 garlic cloves, minced


  • 2 cups carrots, chopped


  • 2 cups celery, chopped


  • 5 cups red potatoes, diced


  • 3 cups seared and cooked chicken, chopped (optional)


  • 10 cups chicken broth


  • 1 cup whole barley (or pearled)


  • Salt and black pepper to taste


  • Directions

    Preheat oven to 400 degrees F. Spread slivered almonds evenly over a baking sheet. Toast almonds on a baking sheet in preheated oven 10 - 15 minutes or until golden brown. Set-aside.

    Meanwhile, warm oil and butter in a large stock pot over medium heat. Saute onion, parsley, mushrooms, and garlic until onions are translucent. Add carrots, celery, potatoes, chicken, and broth. Bring to a boil. Stir in barley. Reduce heat, cover, and simmer 30 minutes or until barley is tender.

    Remove from heat. Stir in toasted almonds. Serve warm seasoned with salt and pepper to taste.


    Easy Vegetable Barley Soup
    with Chicken and Mushrooms

    Ingredients (Serves 12)

  • 3 tablespoons olive oil or butter


  • 1 bundle of Parsley


  • 1 white onion, finely chopped


  • 1 lb mushrooms, coarsely chopped


  • 2 pounds chicken breasts


  • 1 celery bundled, trimmed and chopped


  • 6 medium carrots, chopped


  • 1 cup whole barley grain (or pearled)


  • 4 cups of water


  • Chicken bouillon (to taste)


  • Directions

    In a stockpot, warm oil or butter over medium-high heat. Saute parsley, onion, and mushrooms until onions are translucent. Add chicken, celery, and carrots. Add water until everything is just covered. Bring to a boil then reduce heat, cover, and simmer.

    Once chicken is cooked, remove it and chop into bite-sized pieces. Then add it back to the soup. Add the barley and 4 cups of water. Return to a boil then reduce heat, cover, and simmer 30 minutes or until the barley is tender. Stir occasionally, adding chicken bouillon to taste. Serve warm.


    Spicy Chicken Barley Soup Recipe

    Ingredients (Serves 12)

  • 1 tablespoon vegetable oil


  • 1 medium onion, chopped


  • 2 cloves of garlic, minced


  • 2 cups water


  • 1 (15.25 ounce) can whole kernel corn, drained


  • 1 (15 ounce) can black beans, rinsed and drained


  • 1 (15 ounce) jar of your favorite salsa (or diced tomatoes with chilies)


  • 4 cups chicken broth


  • 2/3 cup whole barley (or pearled)


  • 1 teaspoon oregano


  • 1 1/2 tablespoon chili powder


  • 1/2 teaspoon ground cumin


  • 3 cups cubed cooked chicken


  • Directions

    In a heavy-bottomed stock pot, warm oil over medium heat. Saute onion and garlic until onions are translucent. Add everything but the chicken. Bring to a boil then reduce heat, cover, and simmer 45 minutes. Add the chicken and cook 15 more minutes or until the barley is tender. Serve warm with tortilla chips.




    Bookstore


                       

                       


    Disclaimer: The statements on this website have not been evaluated by the Food and Drug Administration, and are not intended to diagnose, treat, cure or prevent any disease.
    Copyright© 2009.
    All information and images on Versagrain.com are copyrighted. For more details see our Terms of Use.