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    You are in: Home / Recipes / Chicken Mushroom Barley Soup Recipe
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    Chicken Mushroom Barley Soup

    Chicken Mushroom Barley Soup. Photo by Mikekey

    1/1 Photo of Chicken Mushroom Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Abba Gimel's Note:

    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.

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    Units: US | Metric


    1. 1
      Mince garlic; slice leek longways then chop.
    2. 2
      Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
    3. 3
      Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
    4. 4
      Add white wine and stir gently for one minute.
    5. 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. 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. 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. 8
      Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

    Ratings & Reviews:

    • on April 24, 2010


      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.

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    • on January 17, 2012


      Thank you so much for sharing this recipe. I love soups and I have just started trying to keep my carbs at 20 per meal so I was excited to find this recipe. I tried to keep to your recipes but had to make some adjustments for the ingredients that I had on hand. I had a whole chicken so I gently simmered it with onions, carrots, celery,black peppercorns and garlic. I also put thyme, rosemary and bay leaves in at this time. When the chicken was done and cooled it was deboned. I strained the cooking liquid and fortified the stock with Better than Bouillon for chicken ( about 3 tablespoons.) I re seasoned with more rosemary, thyme, sage, a bay leaf and marjoram. I only had dry spices and herbs so that is what I used. I added the sage and marjoram for my tastes. I cooked the barley for 30 minutes and then added the carrots and celery and then the sauteed leeks and mushrooms. I continued cooking for another 30 minutes and then added the cooked chicken. I had to simmer just a little longer to get the barley perfect, which I think was 10 minutes. We both loved this soup and it is a keeper and one that we will have often. I can not thank you enough for this delightful dish.

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    • on January 19, 2014

      This soup is DE-LISH! Add all the rosemary as recommended and use a combo of light and dark meat. I made this for a couple whose wife was recuperating from surgery last year and they still compliment me on this soup. Yum! Yum! BTW, I have added baby kale to this and it's very good, also.

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    Nutritional Facts for Chicken Mushroom Barley Soup

    Serving Size: 1 (424 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 207.7
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 2.0 g
    Cholesterol 36.3 mg
    Sodium 810.2 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 3.0 g
    Sugars 3.8 g
    Protein 19.9 g

    The following items or measurements are not included:


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