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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.