Chicken Vegetable Barley Soup

Thursday, December 6th 2007, 11:12 am
By: News On 6


1 cup slivered almonds
2 Tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups cooked chicken
2 ½ quarts low sodium chicken broth
1 cup quick-cooking barley
2 Tablespoons Smart Balance Omega Plus buttery spread
½ cup chopped fresh parsley
Pepper to taste


1. Preheat oven to 400 degrees F. Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
2. Heat the oil in a skillet over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3. In a large stock pot add the onions, celery, mushrooms, garlic and oil with carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 to 30 minutes.
4. Remove from heat, and stir in Smart Balance, parsley, and toasted almonds. Season with pepper to taste. 


Adapted recipe by Julie Pryer, RD/LD, Siegfried Health Club, St. John Medical Center