Chicken Vegetable Barley Soup

Ingredients

  • ½ cup chopped fresh parsley
  • 2 tablespoons butter
  • 1 cup quick-cooking barley
  • 2 ½ quarts chicken broth
  • 3 cups chopped cooked chicken
  • 5 cups diced red potatoes
  • 1 cup chopped carrots
  • + 6 more ingredients
    • 4 cloves garlic, minced
    • 4 cups sliced fresh mushrooms
    • 1 cup chopped celery
    • 1 medium onion, chopped
    • 2 tablespoons olive oil
    • 1 cup slivered almonds

1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant. 2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender. 3. Stir ...

View full recipe at SpringPad

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