Ingredients
1 C pearl barley (don’t use quick barley!!!)
2 Tb canola oil
1 large onion, chopped
3 garlic cloves, chopped
3 carrots, chopped
2 celery stalks with leaves, chopped
1 C chopped mushrooms
1/2 head cabbage, chopped
2-3 C cooked chicken, chopped
6 C chicken stock
2 whole bay leaves
1/2 tsp red pepper flakes
1-2 tsp salt
1 tsp black pepper
1/2 C chopped flat leaf Italian parsley
1-2 C water
Instructions
-
Cook the barley according to package directions in a small saucepan, being sure to salt the water you cook the barley in.
-
Add the oil to a large soup pot heated over medium high heat. Add the onions, carrots and celery. Sprinkle with a little salt and saute for 3 minutes. Add garlic, mushrooms and cabbage with another bit of salt and saute until cabbage has wilted, about 3-4 minutes
-
Add chicken stock and stir. Add cooked chicken, cooked barley, bay leaves, red pepper flakes, black pepper, Italian parsley and enough water to just barely cover the ingredients. Stir well, cover and simmer on low for 30 minutes. Taste the broth and add any additional salt that is needed.
Nutrition
- Serving Size: 1/6th
- Calories: 298
- Sugar: 7g
- Sodium: 1345mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 26mg
4 comments
Correction…stock was made by your husband who lovingly picked the meat off the carcass, crushed the bones onto a baking sheet, browned them at high heat, stuffed the bones into the pan, added vegetables, and lovingly simmered it to perfection.
This sounds so yummy! I’m always a little intimidated by soups and stews, but I think I can handle this one :). Thanks for sharing all of your recipes, I can’t wait to try them!
Awesome! Added roasted diced tomatoes and Xtra seasoning.
So glad you loved it! Thanks for coming back and leaving a review. It helps so much 🙂