Classic Chicken Mushroom Barley Soup

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: turkey thighs

Chicken breast is leaner, while turkey thighs can be more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add chicken thighs, barley, chicken broth, bay leaves, and thyme; bring to a boil.

Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through and barley is tender.

Remove chicken thighs and shred the meat, discarding the bones and skin.

Return shredded chicken to the pot and stir in lemon juice, peas, and corn.

Simmer for an additional 5 minutes until peas are heated through.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: