Hearty chicken barley soup is easy to make and super satisfying.
, peeled and diced
900-g bag baby
, cut into small pieces
, rinsed under cold water
, cut into small cubes
Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
Nutrition (per serving)
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso