Chicken Barley Soup With Leeks And Mushrooms Recipe

Name: Chicken Barley Soup With Leeks And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 3 whole Chicken Breasts (with Skin And Bones); 1 whole Medium Onion, Halved; 3 stalks Celery, Divided (2 Stalks With Leaves For Broth Base, 1 Stalk Sliced For The Soup); 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1 Tablespoon Butter; 3 whole Leeks; 4 whole Carrots, 1 Inch Slices; 1 stalk Celery, Sliced; 8 ounces, weight Mushrooms, Sliced; 1 whole Bay Leaf; 1/2 teaspoons Thyme; 3 cups Additional Broth, More Or Less As Needed; 1 cup Barley, Pearled Not Instant

Servings: persons

2 Tablespoons Olive Oil, Divided
3 whole Chicken Breasts (with Skin And Bones)
1 whole Medium Onion, Halved
3 stalks Celery, Divided (2 Stalks With Leaves For Broth Base, 1 Stalk Sliced For The Soup)
1 teaspoon Salt
1/2 teaspoons Black Pepper
1 Tablespoon Butter
3 whole Leeks
4 whole Carrots, 1 Inch Slices
1 stalk Celery, Sliced
8 ounces, weight Mushrooms, Sliced
1 whole Bay Leaf
1/2 teaspoons Thyme
3 cups Additional Broth, More Or Less As Needed
1 cup Barley, Pearled Not Instant

1
Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Brown chicken on both sides for about 5 minutes. Cover with water and add halved, unpeeled onion, 2 celery stalks with leaves and salt and pepper. Simmer for about 30 minutes until chicken is done.
2
Strain broth, remove chicken to cool, and discard cooked vegetables. Chill broth and remove congealed fat. Remove skin and bones from chicken and tear chicken meat into bite-sized pieces. This can be done a day ahead and refrigerated.
3
Heat the remaining tablespoon of olive oil and the butter in a Dutch oven over medium high heat. Saute sliced leeks (see cleaning tip below), carrots, remaining celery (sliced) and mushrooms for about 5 minutes. Add spices and a sprinkling of salt and pepper. Saute for a few more minutes. Add reserved broth and additional canned broth to equal about 9 cups (I usually add around 3 cups additional broth). Add barley and bring to a boil. Simmer for about 35 to 45 minutes until barley is tender.
4
Add chicken and more broth if desired. Heat through and season to taste with salt and pepper.
5
Tip for cleaning leeks: Remove tough green tops from leeks and slice off the root end. Slice leek lengthwise and hold under running water, fanning the layers open as you rinse. This should remove all the hidden dirt. Dry on paper towels.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 3 whole Chicken Breasts (with Skin And Bones), 1 whole Medium Onion, Halved, 3 stalks Celery, Divided (2 Stalks With Leaves For Broth Base, 1 Stalk Sliced For The Soup), and more.

Yes, Chicken Barley Soup With Leeks And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Barley Soup With Leeks And Mushrooms

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