Chicken Mushroom Barley Soup

READY IN: 1hr 15mins
Recipe by Abba Gimel

a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator.

Top Review by Outta Here

Delicious soup! I took a couple of liberties with the recipe. I halved the recipe. I used a combination of button and shiitake mushrooms, and added 1/2 can of diced tomatoes I needed to use up. Also used breast and thigh meat. The rosemary really does add a lot of flavor to this. I used fresh from the garden. Very similar to a soup my grandmother used to make. This will be made again! Made for Spring 2010 PAC.

Ingredients Nutrition


  1. Mince garlic; slice leek longways then chop.
  2. Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
  3. Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
  4. Add white wine and stir gently for one minute.
  5. Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
  6. Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
  7. Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
  8. Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

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