Chicken Mushroom Barley Soup

★★★★★ 1 Review
AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

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)

method Stove Top


  • 1/2 c
  • 2 Tbsp
    olive oil
  • 1 lg
    onion, diced
  • 4 stalk
    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
  • 3
    raw chicken breast, cubed
  • sea salt and pepper to taste

How To Make

  • 1
    In 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.