In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.
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Average Rating:
2GuysAndAGirl
Jan 1, 2011
Yummy
bizzyb
Nov 30, 2010
I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper.
bonealcoldwellbankerbg.com
Nov 30, 2010
I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock.
bonealcoldwellbankerbg.com
Nov 30, 2010
This is the best most comforting chicken soup ever. I can't wait to make it again.
Reviews
Yummy
I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper.
I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock.
This is the best most comforting chicken soup ever. I can't wait to make it again.