Best 3 Chicken Mushroom Barley Soup Recipes

Chicken mushroom barley soup is a hearty and flavorful dish that is perfect for a cold winter day. The combination of tender chicken, savory mushrooms, and chewy barley creates a delicious and satisfying meal. This soup is also relatively easy to make, and can be tailored to your own taste preferences by adding different vegetables, herbs, or spices. Whether you are a seasoned cook or a beginner in the kitchen, you are sure to enjoy this classic soup.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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.

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Sauté the mushrooms before adding them to the soup. This will help to brown them and bring out their flavor.
Use a good quality chicken broth. This will make a big difference in the flavor of your soup.
Add some barley to the soup. This will give it a hearty texture and help to thicken it.
Season the soup to taste. Add salt, pepper, and other spices as desired.
Serve the soup with a side of bread or crackers. This will help to soak up the broth and make a complete meal.

Conclusion:

Chicken mushroom barley soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily make this soup at home. So next time you are looking for a comforting and satisfying meal, give chicken mushroom barley soup a try.

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