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Chicken And Barley Soup

Chicken and Barley Soup (Adapted (5 PTS recipe image
This comforting Chicken and Barley Soup is a classic winter warmer that balances earthy flavors with satisfying texture. The dish relies on pearl barley, which absorbs the rich chicken broth and becomes tender without losing its chew. Earthy mushrooms and aromatic sage provide a deep, savory backbone, while sweet carrots and celery add brightness and crunch. Its perfect for chilly evenings or meal prep, as the flavors deepen when refrigerated overnight. Simple to assemble with pantry staples, this soup delivers a home-cooked hug in a bowl that is both nourishing and deeply satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1004.5
Dietary: Gluten-free
Description
This comforting Chicken and Barley Soup is a classic winter warmer that balances earthy flavors with satisfying texture. The dish relies on pearl barley, which absorbs the rich chicken broth and becomes tender without losing its chew. Earthy mushrooms and aromatic sage provide a deep, savory backbone, while sweet carrots and celery add brightness and crunch. Its perfect for chilly evenings or meal prep, as the flavors deepen when refrigerated overnight. Simple to assemble with pantry staples, this soup delivers a home-cooked hug in a bowl that is both nourishing and deeply satisfying.
Ingredients
  • 1 1/2 tablespoons Butter or margarine
  • 2 large Onions -- (about 2-1/2 cups)
  • Halved and cut into 1/2" thick slices
  • 1 pound Mushrooms -- stems removed
  • (cut into 1/4" thick slices)
  • 4 celery Ribs -- cut into 1/4" thick
  • Slices
  • (about 1-1/2 cups)
  • 4 large Carrots -- cut into 1/2" thick
  • Slices
  • (about 1-1/4 cups)
  • 1 teaspoon Sage -- dried rubbed
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 4 cups Fat-free chicken broth
  • 2/3 cup Barley -- (not quick cooking)
  • 1 pound Cooked chicken -- * cut in 1" pieces
Directions
  1. 1
    In a large pot or Dutch oven, melt butter over medium-high heat.
  2. 2
    Add sliced onions and cook until softened, about 3 minutes.
  3. 3
    Add mushrooms, celery, and carrots; cook until slightly softened, 4-5 minutes.
  4. 4
    Stir in sage, thyme, salt, and pepper, cooking for 1 minute until fragrant.
  5. 5
    Pour in chicken broth and 4 cups of water; bring to a boil.
  6. 6
    Reduce heat to low, cover, and simmer for 30 minutes.
  7. 7
    Uncover and continue simmering for another 30 minutes to allow vegetables to tenderize.
  8. 8
    Stir in barley and simmer uncovered for 30 minutes, or until barley is tender.
  9. 9
    Add cooked chicken pieces and simmer for 5 minutes to heat through.
  10. 10
    Taste and adjust seasoning with salt and pepper if needed.
  11. 11
    Serve hot, optionally garnished with fresh parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1004.5kcal
% Daily Value *
Total Fat 47.3g73%
Saturated Fat 13.0g65%
Cholesterol 314.6mg105%
Sodium 2864.0mg120%
Total Carbohydrate 26.6g9%
Dietary Fiber 6.8g28%
Sugars 7.3g
Protein 101.6g204%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, barley, soup, mushrooms, comfort food, winter, hearty, vegetables, broth, sage, thyme, carrots, celery, onions, simmered, meal prep, easy dinner, rustic, homemade, protein
Read it online: https://www.chefs-mate.com/recipe/chicken-and-barley-soup-adapted-5-pts/