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Chicken Soup With Mushrooms and Barley

Prep Time: 15 minutes || Cook Time: 25 minutes || Total: 40 Minutes
Servings: 4 || Yields:
Chicken soup is a cure for anything that ails you! Use canned chicken breast(10 oz.) if you are in a time crunch.

Ingredients

  • 2 teaspoons butter
  • 1/2 lb. white mushrooms, coarsely chopped
  • 2 carrots, sliced
  • 4 cups chicken broth (low sodium if you prefer)
  • 2 cups water
  • 1/2 cup quick cooking barley
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh black pepper
  • 1 1/2 cups chopped cooked chicken breast
  • 1/3 cup chopped fresh flat leaf parsley
  • 3 tablespoons grated Parmesan cheese

Directions

  1. Melt the butter in a nonstick Dutch oven over medium low heat. Stir in mushrooms and carrots. Cover and cook, stirring occasionally until the mushrooms are tender, about 5 minutes.
  2. Add the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until the barley is tender, about 15 minutes.
  3. Stir in the chicken, parsley and Parmesan cheese. Simmer just until heated through, about 2 minutes.

Notes

Soups with grains tend to thicken as they stand so add 1-2 tablespoons of water for each cup of soup before reheating.
Categories: Soups and stews
Tags: Chicken, Barley