Chicken Barley Vegetable Soup is a delicious, hearty soup!
A big pot of Chicken Barley Vegetable Soup is a healthy, satisfying supper. Leftovers are a great lunch too. Flaked or pearl barley can be used. If using pearl, it will need longer cooking time. If using flaked, it will be thicker. The recipe calls for dried mushrooms but you could certainly substitute canned or fresh mushrooms. Just chop them into bite sized pieces and add them instead.
Chicken Barley Vegetable Soup is also a great freezer meal! Make up a big batch, have some for dinner and freeze the rest in family or individual sized portions.
I used homemade chicken broth and chicken.
It is absolutely delicious with Low Carb Jalapeno Cheese Biscuits.
To print the recipe for Chicken Barley Vegetable Soup, click HERE.
1 Tbsp butter
¼ tsp thyme
1 Tbsp minced garlic
16 cups chicken broth
1 cup loosely packed dried mushrooms
2 cups barley flakes or pearl barley
1 pound cooked, shredded chicken
1 can (15 oz) navy or Great Northern beans, rinsed and drained
12 oz frozen spinach
2 tsp dried dill
Salt and pepper to taste
1 Tbsp lemon juice
In a large soup pot, melt the butter over medium heat. Stir in thyme and garlic and cook for 30 seconds.
Add broth, mushrooms, chicken, beans and barley.
Bring to boil over high heat and then reduce to medium low. Cover and simmer about 15 minutes.
Add spinach, dill, salt and pepper. Simmer for another 15 minutes or more. The longer it simmers, the more the flavors blend.
Before serving, stir in a little lemon juice, if desired, to sharpen the flavors.
About 12 servings
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