Chicken Mushroom Barley Soup

Wendy Rusch


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 vote
Stove Top


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1/2 c
2 Tbsp
olive oil
1 large
onion, diced
4 stalk(s)
celery, diced
1 1/2 c
thickly sliced carrots
1 lb
mushrooms, sliced
1/2 tsp
each sea salt and pepper
4 clove
garlic, minced
1 1/2 tsp
thyme, dried
3 Tbsp
tomato paste*
1 - 32 oz
box of chicken broth or 4 cups
4 c
1/2 - 3/4 c
raw chicken breast, cubed
sea salt and pepper to taste

How to Make Chicken Mushroom Barley Soup


  • 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)
  • 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.

Printable Recipe Card

About Chicken Mushroom Barley Soup

Main Ingredient: Chicken
Regional Style: American

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