Chicken Mushroom Soup And Barley Recipes

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CHICKEN, BARLEY & MUSHROOM SOUP



Chicken, Barley & Mushroom Soup image

This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove--thin it as needed with more broth or water.

Provided by Katie Workman

Categories     Healthy Chicken Thigh Recipes

Time 1h45m

Number Of Ingredients 15

1 ounce dried shiitake mushrooms
2 cups boiling water
2 tablespoons extra-virgin olive oil
3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
3 cloves garlic, chopped
2 medium carrots, chopped
8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
8 ounces white mushrooms, sliced
1 teaspoon salt
Coarsely ground pepper to taste
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch pieces
6 cups low-sodium chicken broth
½ cup pearl barley
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 teaspoon sherry vinegar

Steps:

  • Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.
  • Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.
  • Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 24 g, Cholesterol 37.8 mg, Fat 9.3 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2 g, Sodium 400.9 mg, Sugar 3.7 g

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

MUSHROOM BARLEY



Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

CHICKEN MUSHROOM BARLEY SOUP



Chicken Mushroom Barley Soup image

a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator.

Provided by Abba Gimel

Categories     Chicken Breast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

4 garlic cloves
1 leek
1 onion, quartered
1/2 cup fresh rosemary (you will be amazed how much flavor it adds wait till you taste it) or 1/4 chopped rosemary (you will be amazed how much flavor it adds wait till you taste it)
olive oil
1/2 cup white wine
3 quarts chicken broth
1 1/2 lbs white button mushrooms
1/2 cup pearl barley
1 1/2 lbs chicken breasts
pepper
1 sprig thyme
bay leaf
2 cups chopped carrots
1 cup chopped celery

Steps:

  • Mince garlic; slice leek longways then chop.
  • Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
  • Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
  • Add white wine and stir gently for one minute.
  • Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
  • Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
  • Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
  • Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

CHICKEN, BARLEY AND MUSHROOM SOUP



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.

CHICKEN MUSHROOM BARLEY SOUP



Chicken Mushroom Barley Soup image

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)

Provided by Wendy Rusch

Categories     Other Soups

Number Of Ingredients 15

1/2 c butter
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 water
1/2 - 3/4 c barley
3 raw chicken breast, cubed
sea salt and pepper to taste

Steps:

  • 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.

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