chicken mushroom barley soup
(1 rating)
Full of Flavor!!! And so YUMMY!!! A fairly quick, simple and hearty soup! I've made many barley soups over the years, but tonight I just decided to wing it, writing things down as I went. Turned out great so I had to post it. Enjoy! :o)
(1 rating)
method
Stove Top
Ingredients For chicken mushroom barley soup
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1/2 cbutter
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2 Tbspolive oil
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1 lgonion, diced
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4 stalkcelery, diced
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1 1/2 cthickly sliced carrots
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1 lbmushrooms, sliced
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1/2 tspeach sea salt and pepper
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4 clovegarlic, minced
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1 1/2 tspthyme, dried
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3 Tbsptomato paste*
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1 - 32 ozbox of chicken broth or 4 cups
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4 cwater
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1/2 - 3/4 cbarley
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3raw chicken breast, cubed
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sea salt and pepper to taste
How To Make chicken mushroom barley soup
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1In a 4 qt pan over medium high heat add butter and olive oil, when butter is melted and bubbly add onions, celery, carrots and mushrooms. Cook stirring occasionally for 3-5 minutes then add salt, pepper, garlic, thyme and tomato paste. Continue to cook 3 more minutes then add broth, water and barley. Bring to a boil, cover and simmer 30-40 minutes. Add in chicken and simmer another 15 minutes. Taste and season with more salt and pepper if desired. Enjoy! :o)
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2*I buy tomato paste in a tube, so I can add a touch of it here and there to dishes I make. It can be found by the canned tomato sauces.
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