Recipe Thursday


Hearty Chicken Vegetable Barley Soup
Absolutely scrumptious!

1 cup slivered almonds
2 T. olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups cooked chopped chicken
2 1/2 quarts chicken broth
1 cup quick-cooking barley
2 T. butter
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Preheat oven to 400 degrees. Spread slivered almonds evenly over baking sheet. Toast in preheated oven until golden brown and fragrant. 
Heat oil in large stock pot over medium heat. Cook onions, celery, mushrooms and garlic until onion is tender. Stir in carrots, potatoes, chicken and broth. Bring to a boil. Stir in barley. Reduce heat, cover and simmer 20 minutes.
Remove from heat and stir in butter, parsley and toasted almonds. Season with salt and black pepper to taste.
Serve with salad and french bread.

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