Chicken Mushroom Barley Soup
a twist on chicken soup & mushroom barley soup that will literally make your taste buds come alive! These ingredients came together after I cleaned the refrigerator.
Ingredients
12 serv.Step-by-step instructions
- 1
Mince garlic; slice leek longways then chop.
- 2
Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
- 3
Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
- 4
Add white wine and stir gently for one minute.
- 5
Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
- 6
Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
- 7
Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
- 8
Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.
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