Chicken Soup with Barley, Mushrooms, and Greens

Chicken Soup with Barley, Mushrooms, and Greens
Photo by Scott Phillips


  • ¾ pound Swiss chard, stemmed and cut into ½-inch pieces
  • 3 quarts Homemade Chicken Broth or lower salt chicken broth
  • Freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 1 tsp. to 2 Tbs. sherry vinegar
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 4 oz. oyster mushrooms, stemmed and sliced
  • + 7 more ingredients
    • 2 cups finely chopped onion
    • Kosher salt
    • 3-½ to 4 cups shredded, cooked chicken
    • Freshly grated Parmigiano-Reggiano for serving (optional)
    • 2 cups finely chopped celery
    • 1-½ Tbs. olive oil or canola oil
    • 3 cups cooked-until-barely-tender barley

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, celery, and 1/2 Tbs. salt and cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragra...

View full recipe at Fine Cooking


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