Chicken Mushroom Barley Soup

Recipe by Abba Gimel
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mince garlic; slice leek longways then chop.
  • Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
  • Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
  • Add white wine and stir gently for one minute.
  • 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.
  • 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.
  • Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
  • Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.
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