Chicken Vegetable Barley Soup

Hearty and flavorful, this chicken and barley soup is the perfect comfort food for a cold winter's night.

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Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.

Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.

Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.

Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Chicken Vegetable Barley Soup

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