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.

Katie Workman
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

241.1 calories; protein 17.9g 36% DV; carbohydrates 24g 8% DV; exchange other carbs 1.5; dietary fiber 4.4g 18% DV; sugars 3.7g; fat 9.3g 14% DV; saturated fat 2g 10% DV; cholesterol 37.8mg 13% DV; vitamin a iu 3147.3IU 63% DV; vitamin c 6.4mg 11% DV; folate 44.4mcg 11% DV; calcium 47.3mg 5% DV; iron 2.4mg 14% DV; magnesium 45.9mg 16% DV; potassium 610.9mg 17% DV; sodium 400.9mg 16% DV; thiamin 0.1mg 12% DV.

Reviews (6)

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8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/14/2019
SO disappointing. Followed the recipe to the letter and it had NO mushroom flavor. The barley totally dominates the flavor (fine but I wanted to taste mushrooms!) Note also that the prep time is quite a bit longer than stated. Won't ever be making this again (even with adjustments) and doubt I'll try another recipe on this website. Read More
Rating: 5 stars
10/18/2018
Delicious and super easy and quick to make. Read More
Rating: 4 stars
10/02/2017
I used wheat berries instead of barley - equally nutritious and delicious! Will make it again. Read More
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Rating: 5 stars
01/09/2017
I thoroughly enjoyed this soup. It had fantastic flavor. I used Baby Bella and white button mushrooms because my local store was out of Shiitakes but I think the flavor was still excellent. I also added some leftover rotisserie chicken along with the chicken thighs. Next time I make it I plan to add some fresh spinach or escarole. Absolutely going in my permanent recipe folder! Read More
Rating: 5 stars
01/08/2017
Amazing! Really-really-really good. My Husband said he forgave me for making him move some furniture after one spoonful!:) Forsee this being a staple - this recipe will go into my recipe book. Made just a couple of changes; used Baby Bella's instead of Shitakes and used Sherry and Red Wine vinegar instead of Sherry Vinegar. Read More
Rating: 5 stars
11/01/2016
It's delicious and I will definitely make it again. I'm not a barley fan so substituted noodles adding them for their cooking time toward the end of the total time. Got the dried shitakes but didn't have fresh ones so subbed baby bellas. Also no sherry vinegar so used red wine vinegar. It's all good. I'll make this with leftover turkey in a few weeks. It's a keeper! Read More
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