Ingredients
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10 cups chicken broth
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3/4 cup pearl barley
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3 large carrots, chopped
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2 stalks celery, chopped
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1 large onion, chopped
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1 clove garlic, minced
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2 cups diced cooked chicken
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1/2 teaspoon dried basil, crumbled
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1/2 teaspoon dried thyme, crumbled
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3 tablespoons fresh lemon juice, to taste
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1 medium potato, cubed
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1 lb mushroom, sliced
Instructions
- Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
- Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.