Chicken Mushroom And Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic and mushrooms, and cook for another 2 minutes.
• STEP 3.Add chicken broth, water, chicken breasts, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through and barley is tender.
• STEP 4.Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 5.Taste and adjust seasoning if needed. Serve hot with crusty bread.

Cooking Tips

• You can use any type of mushrooms you prefer, such as cremini, button, or shiitake.
• To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer for a few more minutes.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with a sprinkle of fresh herbs, such as parsley or thyme, for added freshness.