Chicken and Mushroom Soup with Barley
Equipment
- Large soup pot or Dutch oven For even cooking and enough room for all your ingredients.
- Wooden Spoon or Spatula For stirring your aromatics and deglazing the pot.
- Chef’s knife and cutting board To prep all the veggies and herbs.
- Measuring cups and spoons Precision is key when it comes to broth and seasonings.
- Ladle For serving—especially handy when sharing a pot of this with friends or freezing leftovers.
Ingredients
Protein & Grains
- 2 cups cooked chicken shredded (rotisserie chicken works beautifully)
- ¾ cup pearl barley rinsed
Vegetables & Mushrooms
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 carrots sliced
- 12 oz cremini or baby bella mushrooms sliced (you can also mix in shiitake or oyster mushrooms for variety)
Broth & Creaminess
- 6 cups chicken broth low sodium preferred
- 1 cup whole milk or half-and-half for a creamy texture without being too rich
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Optional Add-ins
- 1 tablespoon soy sauce or Worcestershire sauce for umami depth
- 2 tablespoons flour to slightly thicken the broth
- ½ cup frozen peas for a pop of color and sweetness
- Fresh lemon juice a splash at the end brightens everything up
Instructions
Step 1: Sauté the Aromatics
- In your soup pot, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and carrots and sauté until softened, about 6–8 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add Mushrooms
- Toss in the sliced mushrooms and cook for 7–10 minutes, stirring occasionally. They’ll release moisture, then start to brown. This step is key to building the savory base found in the best mushroom soup recipes.
Step 3: Toast the Barley
- Add the rinsed barley to the pot and stir for a minute to lightly toast it. This boosts its nutty flavor and helps it hold up better in the soup.
Step 4: Deglaze and Simmer
- Pour in your chicken broth, scraping the bottom of the pot to release any brown bits. Add your dried herbs, bay leaf, and season with salt and pepper. Bring everything to a boil, then reduce to a simmer. Cover and let it cook for 30 minutes, or until the barley is tender.
Step 5: Add Chicken and Cream
- Stir in the shredded chicken and your choice of milk or half-and-half. Let the soup simmer gently for another 10 minutes. If you’d like it a bit thicker, whisk 2 tablespoons of flour into a splash of milk before adding it to the pot.
Step 6: Final Touches
- Taste and adjust seasoning. Add a splash of lemon juice or a dash of soy sauce for brightness and depth. Remove the bay leaf and serve hot.