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Chicken Vegetable Barley Soup
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Ingredients
1 cup
slivered almonds
2 tablespoons
olive oil
1 medium
onion, chopped
1 cup
chopped celery
4 cups
sliced fresh mushrooms
4 cloves
garlic, minced
1 cup
chopped carrots
5 cups
diced red potatoes
3 cups
chopped cooked chicken
2.5 quarts
chicken broth
1 cup
quick-cooking barley
2 tablespoons
butter
1/2 cup
chopped fresh parsley
to taste
salt and black pepper
Instructions
STEP 1
Preheat oven to 400°F. Toast almonds until golden.
STEP 2
Heat oil in a large pot. Sauté onion, celery, mushrooms, and garlic until soft.
STEP 3
Add carrots, potatoes, chicken, and broth. Bring to boil, then stir in barley. Simmer 20 minutes.
STEP 4
Remove from heat, stir in butter, parsley, and almonds. Season with salt and pepper.
Nutrition Facts
(per serving)
Calories:
275 calories
Servings:
12 servings
Carbohydrates:
27 g
Fat:
12 g
Fiber:
6 g
Protein:
16 g
Sugar:
3 g
Meal Effort
Preparation:
35 minutes
Cook:
35 minutes
Total:
1 hrs 10 mins