Barley and Mushroom Chicken Soup

By Susan E. Levy
December 31, 2013
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Author Notes: Barley adds a nutty, hearty flavor with health benefits that make it even better. This soup is both robust and flavorful.Susan E. Levy

Serves: 6

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup red pepper, diced
  • 4 cloves garlic, minced
  • 2 cups mushrooms, bite-size pieces
  • 2 cups broth from Slow-Cook Chicken or store-bought
  • 6 cups water
  • 1 cup cooked chicken, shredded
  • ½ cups hulled or pearled barley
  • 2 cups mixed greens (spinach, beet greens or swiss chard), chopped
  • ½ teaspoons each salt, pepper and dried thyme
  1. Heat oil on medium heat in a large pot. Sauté onion, pepper, garlic and mushrooms until soft; about 5 minutes.
  2. Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low. Stir in chicken and barley.
  3. Simmer until barley is tender; about 30 minutes for pearled barley, 60 minutes for hulled.
  4. Stir in mixed greens and seasonings in final 10 minutes of cooking.
  5. Per serving: 166 calories, 12g protein, 21g carbohydrate, 5g fat (1g sat, 3g mono/poly), 19mg cholesterol, 5g fiber, 291mg sodium
  6. Seasoned Cook Make a double batch and freeze for a quick weeknight dinner. Mushrooms are high in vitamin D and beta-glucans, a fiber that lowers cholesterol Serve with arugula, avocado and orange salad.

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