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Chicken, Mushroom and Barley Soup
15 min prep time
30 min cook time
8servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
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:
- Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.
- Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.
- Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
- 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.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
-
Total Fat
3g
- Saturated Fat 0.6g
- Cholesterol 30mg
- Sodium 260mg
-
Total Carbohydrate
12g
- Dietary Fiber 2g
- Total Sugars 4g
- Protein 15g
- Potassium 520mg
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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