CHICKEN, BARLEY AND MUSHROOM SOUP

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Chicken, Barley and Mushroom Soup image

One of my all-time favourite soups, this is rich and very tasty. No one needs to know that it's healthy! You really should use the chicken thighs because it contributes a lot to the flavour and richness. Enjoy!

Provided by Nif_H

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 lb boneless skinless chicken thighs, cut into bite-size pieces
6 cups chicken broth
1/2 cup pearl barley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 bay leaves
2 cups mushrooms, coarsely chopped
1/4 cup fresh parsley, chopped

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
  • Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
  • Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

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