This Chicken Barley Soup is super easy to make and it is really delicious! Colder weather calls for some nice hot soup and some freshly baked bread. Thank goodness the hubby likes to cook and bake!!
- 16 oz. boneless chicken breast, cut into pieces
- 8 oz. portabella mushrooms, sliced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1-2 stalks celery, chopped
- 2 medium carrots, chopped
- 1/2 cup dry barley
- 32 oz. box chicken broth
- Tablespoon olive oil
- Teaspoon dry parsley
Add chicken breast, onion, garlic & celery along with the olive oil to your pot. Cook 5 minutes, then add mushrooms and continue cooking until the mushrooms are soft. Add chicken broth, barley, carrots, parsley and cook 30-40 minutes. We added store bought perogies the last 3 minutes. Sprinkled with parmesan cheese and enjoyed!!