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


Read the full recipe after the video.

Recipe Summary

1 hr 45 mins


Ingredient Checklist


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.

  • 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 calories; protein 17.9g; carbohydrates 24g; dietary fiber 4.4g; sugars 3.7g; fat 9.3g; saturated fat 2g; cholesterol 37.8mg; vitamin a iu 3147.3IU; vitamin c 6.4mg; folate 44.4mcg; calcium 47.3mg; iron 2.4mg; magnesium 45.9mg; potassium 610.9mg; sodium 400.9mg; thiamin 0.1mg.

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: 5 stars
Delicious and super easy and quick to make. Read More
Rating: 1 stars
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
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
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
Rating: 4 stars
I used wheat berries instead of barley - equally nutritious and delicious! Will make it again. Read More
Rating: 5 stars
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