Chicken, Mushroom and Barley Soup
Chicken, mushroom, and barley soup is not only delicious, but it also offers a range of health benefits. This hearty soup is packed with wholesome ingredients, including tender chicken, earthy mushrooms, and nutty barley, making it the perfect meal to warm you up on a chilly day. Whether you're looking for a satisfying lunch or a hearty dinner, this soup is sure to hit the spot.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 pc onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 1 cup button mushrooms sliced
- 1 lbs chicken breast, boneless, skinless, cut into bite-sized pieces
- 1 tsp thyme dried or fresh
- ½ tsp salt
- ¼ tsp black pepper
- 6 cups chicken broth
- 1 cup quick-cooking barley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
- Add the celery and carrots to the pot and cook for another 2-3 minutes, until slightly softened.
- Add the chicken and mushrooms to the pot and cook for 5-7 minutes, until browned on all sides
- Add the chicken broth, thyme, salt and pepper to the pot and bring to a simmer.
- Stir in the barley and let the soup simmer for 15-20 minutes, until the barley is cooked through and tender.
- Serve hot and enjoy!
Notes
- If you have time and are not strict with the fat content of other chicken parts, use bone-in chicken: Using bone-in chicken will give the soup more flavor and nutrition. It's best to use chicken thighs or drumsticks, as they are more flavorful than chicken breasts.
- Skim off the fat: As the soup cooks, you may notice some fat rising to the surface. Skim off the fat with a spoon or use a fat separator to remove it.
- To make this soup vegetarian, skip the chicken breast or substitute with other vegetables instead. Substitute the chicken broth with mushroom or vegetable broth.
- To serve the soup, add freshly chopped parsley, chives, basil or other herbs for that extra fragrant aroma.
- Store the leftover soup properly: Once the soup has cooled, store it in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months. Reheat the soup on the stovetop or in the microwave before serving.