Mushroom, Chicken and Barley Soup

Mushroom, Chicken and Barley Soup

Happy Valentine's Day! What are you all making tonight? Or are you going out? Our tradition is to make dinner at home, so it'll be a pretty quiet night for us!

But let's get to what you're really here for-- the food!! I love a good soup, but I have to say, I’m pretty dang picky about them.

What I really want is a good hearty stew, maybe something that’s good for dipping crackers into (my fave!), and something that will definitely keep me full for a few hours. So when I stumbled across a recipe similar to this one in a magazine, I knew I had to try it out!!

It’s everything you want in a good week night stew— able to be prepped ahead of time, makes loads for leftovers, pretty inexpensive for what you get (barley is hella cheap!) and is one of those great “set it and forget it” type of deals! Such a win. 

Now for the flavor- it’s pretty mushroom-y (obviously), so if mushrooms aren’t your cup of tea, then maybe take a pass on this one. But if you’re a mushroom lover, then you’re in the right spot! I kept calling this a fun twist on chicken noodle soup, but instead of noodles, we’re adding barley!!

Try this out for next week’s meal plan, and let me know how you like it!! Cut up the veggies ahead of time to make it so much simpler!! 



Chicken and Mushroom Soup


  • 2 Tbsp olive oil

  • 3 medium leeks, white and light green parts only, washed and coarsely chopped

  • 3 cloves garlic, chopped

  • 2 medium carrots, chopped

  • 3.5 oz fresh shiitake mushrooms, stems removed, coarsely chopped

  • 16 oz white mushrooms, sliced

  • 1 tsp salt

  • 1 lb boneless, skinless chicken breasts (or thighs), trimmed and cut into ¼” pieces

  • 5 cups chicken broth

  • ½ cup pearl barley

  • 1 tsp dried thyme

  • 1 tsp apple cider vinegar



  1. Heat oil in a large pot over medium heat. Add leeks and garlic; cook, stirring until very soft, about 4 minutes.

  2. Add carrots, shiitakes, white mushrooms, salt and pepper; cook, stirring, until the vegetables start to soften, 3 to 4 minutes.

  3. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.

  4. Add broth, barley, and thyme. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes.

  5. Stir in vinegar.

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