Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup
Chicken Vegetable Barley Soup might be just the main course you are searching for. One portion of this dish contains about 15g of protein, 14g of fat, and a total of 276 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have parsley, onion, mushrooms, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C).
Equipment you will use
OvenOven
2
Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
Ingredients you will need
Slivered AlmondsSlivered Almonds
SpreadSpread
ToastToast
Equipment you will use
Baking SheetBaking Sheet
OvenOven
3
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Ingredients you will need
MushroomsMushrooms
CeleryCelery
GarlicGarlic
OnionOnion
StockStock
Cooking OilCooking Oil
Equipment you will use
PotPot
4
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Ingredients you will need
PotatoPotato
CarrotCarrot
Whole ChickenWhole Chicken
BarleyBarley
BrothBroth
5
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
AlmondsAlmonds
ParsleyParsley
ButterButter
DifficultyExpert
Ready In1 h, 10 m.
Servings12
Health Score15
Dish TypesSoup
OccasionsFallWinter
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