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Chicken, Barley and Basil Soup

Chicken, Barley, and Basil Soup – Hearty barley with chicken, mushrooms, and green beans in rich tomato broth.Chicken Barley and Basil Soup ~ The Complete SavoristThe weather is starting to turn. It’s not quite fall yet but the days are cooling, the nights are crisp, and the mornings most certainly are brisk as I walk my daughter to the bus stop. It doesn’t take a dip in the mercury for me want to make a soup or a stew. I eat them in the heat of summer as well as in the frozen tundra of Cache Valley winters. Maybe a slight exaggeration of our winter…slight.

Pulling out my large (read HEAVY) enameled cast iron pot and simmering meat, veggies, and herbs is pretty much fun for me. Ok, not as much fun as say, an all expenses paid shopping trip or a Depeche Mode concert, but culinarily speaking, it’s fun.

This one pot meal left all my eaters full and satisfied. Not a compliant in the group….except for Elizabeth, she hates mushrooms and shrieks like a little girl in their sight (and yes she is a little girl, but you get the image I was going for.)

Chicken Barley and Basil Soup ~ The Complete SavoristChicken Barley and Basil Soup ~ The Complete SavoristChicken Barley and Basil Soup ~ The Complete SavoristChicken Barley and Basil Soup ~ The Complete Savorist

Chicken, Barley and Basil Soup

Author: Michelle De La Cerda
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Ingredients

  • 1 lb chicken; cubed
  • 8 oz mushroom; button or cremini
  • 1 cup barley
  • 1-14.5 oz can diced tomatoes
  • 1 cup onion; diced
  • 2 cloves garlic; minced/grated
  • 1 tbsp dried basil/3 tbsp fresh basil; chopped
  • 6 oz green beans; trimmed/cut or 1 can drained
  • 1/2 cup white wine
  • 1.5 cups broth
  • 3 cups water
  • 1/4-1/2 tsp salt; to taste
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • Parmesan cheese (optional)

Instructions

  1. In a large pot or French oven, heat the olive oil over medium high heat.
  2. Add the onion and garlic and cook for 2 minutes or until the onions begin to soften. If using dried basil, add now.
  3. Add the chicken and cook for an additional 2 minutes.
  4. Add the mushrooms and cook for 2-3 minutes or until the mushrooms begin to soften.
  5. Stir in the barley, half a tablespoon of basil, 1/4 tsp salt and pepper, mix well. If using fresh basil, add now.
  6. Once everything has been combined well, add the wine and deglazing the pot.
  7. After the wine has reduced, add the green beans, canned tomatoes, broth, water, remaining basil and bring it all to a boil.
  8. Carefully taste for seasoning and add more salt to taste.
  9. Boil for 10 minutes then reduce heat to medium-low, cover and allow to cook until done. If using quick cooking barley, about 20 minutes. If using regular, long-cook barley, about 40 minutes.
  10. Stir occasionally.
  11. Once the barley is cooked, serve and top with Parmesan cheese, if using.

Chicken Barley and Basil Soup ~ The Complete SavoristChicken Barley and Basil Soup ~ The Complete SavoristSo now that it’s almost fall, what’s your favorite soup or stew you are most looking forwarding to making…and eating?Chicken Barley and Basil Soup ~ Hearty barley with chicken, mushrooms, and green beans in rich tomato broth ~ The Complete Savorist

Thank you for sharing!

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31 Comments

  • Reply
    Marye
    September 8, 2015 at 5:26 am

    I love putting barley in my chicken soup, this sounds so yum!

    • Reply
      Michelle
      September 8, 2015 at 10:08 pm

      Thank you Marye, it was really good, and very hearty.

  • Reply
    Kristen @ A Mind Full Mom
    September 8, 2015 at 6:10 am

    Michelle, this is such comfort. I am looking at the weather forecast for a rainy night so I can add this to my meal plan!

    • Reply
      Michelle
      September 8, 2015 at 10:08 pm

      Oh, hope you get a rainy day soon.

  • Reply
    Kacey @ The Cookie Writer
    September 8, 2015 at 8:55 am

    This would be perfect right now! Both my husband and I woke up with colds… In September nonetheless!! It looks really good!

    • Reply
      Michelle
      September 8, 2015 at 10:08 pm

      Oh no, I hope you both get feeling better soon.

  • Reply
    Julia
    September 8, 2015 at 2:28 pm

    I don’t use barley nearly enough. I love the idea of adding it to a hearty soup like this. This looks awesome!

    • Reply
      Michelle
      September 8, 2015 at 10:09 pm

      That’s how I feel, I just started using it again after years.

  • Reply
    Laura
    September 8, 2015 at 8:55 pm

    I contemplated selling my kids to gypsies if they didn’t like mushrooms. 🙂

    I am so ready for this kind of food! Looks awesome!

    • Reply
      Michelle
      September 8, 2015 at 10:09 pm

      Thank you Laura…and I like your idea of selling her to gypsies for not liking mushrooms.

  • Reply
    Neli @ Delicious Meets Healthy
    September 8, 2015 at 11:17 pm

    This soup is such a great comfort food! Sounds so yum, perfect for Fall!

    • Reply
      Michelle
      September 9, 2015 at 3:56 pm

      Thank you Neli, it is perfectly comforting.

  • Reply
    Kristy @ Chocolate Slopes
    September 9, 2015 at 11:57 am

    I love adding whole grains to soups, excellent idea!

  • Reply
    Annie @Maebells
    September 10, 2015 at 10:25 am

    What a delicious looking soup! Perfect for Fall!

    • Reply
      Michelle
      September 10, 2015 at 10:35 am

      Thank you Annie, it’s hearty and full-flavored.

  • Reply
    lizzy
    September 10, 2015 at 1:15 pm

    I love everything with barley!! This looks right up my alley, healthy, and comforting!!

  • Reply
    KalynsKitchen
    September 10, 2015 at 5:33 pm

    I was intrigued by the mention of basil used with barley, but now I don’t see any basil in the recipe? Is that supposed to say beans? It sounds good either way, just wondering.

    • Reply
      Michelle
      September 10, 2015 at 7:21 pm

      Oh no, thank you for catching that. I’ll fix it when I get home this evening.

    • Reply
      Michelle
      September 10, 2015 at 11:53 pm

      I have corrected the recipe. Thank you for bringing that to my attention.

  • Reply
    Maria
    September 10, 2015 at 8:01 pm

    Oh my goodness, This looks fantastic!

  • Reply
    Becky Hardin | The Cookie Rookie
    September 10, 2015 at 9:22 pm

    This is beautiful! Looks like the perfect comfort food!

  • Reply
    Patricia @ Grab a Plate
    September 10, 2015 at 11:10 pm

    I’d love to eat this any time of year! I wish I could say the weather is turning here in Phoenix (although it’s letting up in the evenings slightly)! Soon enough, though. LOVE barley soups, and yours looks so delicious!

  • Reply
    Melanie | Melanie Makes
    September 11, 2015 at 11:49 am

    What a hearty and delicious looking fall soup – perfect for the rainy cool weather that’s expected this weekend!

    • Reply
      Michelle
      September 13, 2015 at 9:22 am

      Yes, this would be perfect for weather like that.

  • Reply
    Sandi (@sandigtweets)
    September 12, 2015 at 10:28 pm

    Beautiful and hearty soup…perfect for a fall evening.

    • Reply
      Michelle
      September 13, 2015 at 9:22 am

      Thank you and it is perfect for a fall evening

  • Reply
    Debra @ Bowl Me over
    September 16, 2015 at 10:27 am

    Such a hearty & delicious soup – I’d like two bowl please! 😀

    • Reply
      Michelle
      September 16, 2015 at 10:45 am

      Coming right up my friend.

  • Reply
    Divya @ Divya's Culinary Journey
    February 1, 2016 at 2:24 pm

    This soup looks so delicious!! Perfect for this cold weather now.

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