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Chicken, Mushroom and Barley Soup

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How to Make Chicken, Mushroom and Barley Soup

With our tips for bulk cooking barley in advance, this soup can be a quick and easy weeknight meal. If you’re tight on time, pick up a pre-chopped blend of onion, carrots and celery.


15 min prep time


30 min cook time


8servings


1 cup

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Step-By-Step Instructions:

  1. Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.
  2. Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.
  3. Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
  4. Note:To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
Comfort Food
Lunch
Dinner
Budget Friendly
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Nutrition facts

8 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    130

  • % Daily value*

  • Total Fat
    3g

    4%

    • Saturated Fat
      0.6g

      3%

  • Cholesterol
    30mg

    10%

  • Sodium
    260mg

    11%

  • Total Carbohydrate
    12g

    4%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      4g

  • Protein
    15g

  • Potassium
    520mg
    11%

Ingredients

olive oil
2 tsp

medium onion (diced)
1

carrot(s) (diced)
2

celery stalks (diced)
3

white (button) mushrooms (sliced)
1 lbs

low sodium chicken broth (low-sodium, fat-free)
32 oz

fresh thyme
1 sprig

bay leaves
2

salt
1/2 tsp

black pepper
1/2 tsp

cooked barley
1 cup

cooked chicken (shredded)
2 cup

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