Description
A hearty chicken and vegetable soup enriched with barley, herbs, and toasted almonds for a wholesome, satisfying meal.
Ingredients
1 cup slivered almonds
2 tablespoons olive oil
4 cups sliced fresh mushrooms
1 medium onion, chopped
1 cup chopped celery
4 cloves garlic, minced
10 cups low-sodium chicken broth
5 cups diced red potatoes
3 cups chopped cooked chicken breast (skinless, boneless)
1 cup chopped carrots
1 cup quick-cooking barley
½ cup chopped fresh parsley
2 tablespoons unsalted butter
Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F. Spread the slivered almonds on a baking sheet and toast in the oven for 5-7 minutes, or until golden and aromatic. Set aside.
2. In a large stockpot, heat olive oil over medium heat. Add mushrooms, onion, celery, and garlic. Sauté until the onion becomes translucent and the vegetables are softened.
3. Pour in the chicken broth and add the diced potatoes, chopped chicken, and carrots. Bring the mixture to a boil.
4. Stir in the barley, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the barley and vegetables are tender.
5. Remove the pot from heat. Stir in the fresh parsley, butter, and toasted almonds. Season with salt and black pepper to your preference.
6. Let the soup rest for a few minutes before serving to allow the flavors to meld.
Notes
Add extra broth when reheating, as barley absorbs liquid. Freeze for up to three months.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American