Chicken Vegetable Barley Soup recipe
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Ingredients
- 1 cup slivered almonds 2 tablespoons olive oil 1 medium onion, chopped 1 cup chopped celery 4 cups sliced fresh mushrooms 4 cloves garlic, minced 1 cup chopped carrots 5 cups diced red potatoes 3 cups chopped cooked chicken 2 ½ quarts chicken broth 1 cup quick-cooking barley 2 tablespoons butter ½ cup chopped fresh parsley salt and black pepper to taste
Nutrition Info
- 274.7 caloriescarbohydrate: 27.1 gcholesterol: 31.3 mgfat: 12 gfiber: 5.6 gprotein: 16 gsaturatedFat: 2.7 gservingSize: -sodium: 61.6 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Vegetable Barley Soup
Directions
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Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.