Chicken, Barley & Mushroom Soup

8 Ratings
  • 5 6
  • 4 1
  • 3 0
  • 2 0
  • 1 1

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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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 45 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 1 1/4 cups
Per Serving:
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.
Exchanges:

2 1/2 vegetable, 1 1/2 lean protein, 1/2 fat, 1/2 starch

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