Monday, October 19

Chicken Barley Soup

My Mom's Chicken Barley Soup

1 tsp oil
2 cups mushrooms, chopped
1 onion, chopped

10 cups chicken stock
2 medium carrots, grated
2/3 cup pearl barley
1/4 - 1/2 tsp thyme or greek oregano, to taste

2 cups diced cooked chicken
fresh chopped parsley
Salt and pepper, to taste

Saute mushrooms and onion in oil until mushrooms are limp, about 5 minutes. While these are saute-ing, in a large pot add the chicken stock, carrots, pearl barley, and thyme or oregano.

Add sauteed mushrooms and onion to the stock mix. Bring to a boil and simmer for 45 minutes. Stir occasionally. Add chicken and parsley and simmer another 5 minutes. Season with salt and pepper, as desired.

Serves 4 - 5.


  1. Mmm - sounds like the perfect thing for a coolish fall day.


  2. It was quite delicious, if I do say so myself!

  3. This sounds really good! I can't remember what kind of barley I've cooked before, but it seems it doesn't get done when I think it should. My grown daughter found out about a year ago that she's allergic to wheat. She doesn't cook much, but I want to learn to cook with more grains for her and for us. I'll have to try this recipe.

    I want to thank you for the wonderful comment on my blog. It really moved me, and I was wondering if I could rewrite it in a post, giving you credit, of course. I have not been as active with this blog as I was at first. I seem to spend a lot of time garden blogging. I don't have as many reading my branches blog, but I'd like to have your comment in a post for anyone who does happen to read it. Let me know if it's OK with you, so I can say it was used with permission.

    God bless,