Mushroom Barley Chicken Soup
Serves: 6-8 servings
  • 2 Tablespoons oil
  • 1 large spanish onion, diced
  • 2 teaspoons kosher salt, divided
  • 2 boxes (about 10 ounces each) cremini or baby bella mushrooms, chopped
  • 2 boxes (about 10 ounces each) white mushrooms, chopped
  • 1 box (about 4 ounces) shiitake mushrooms, diced, chopped, optional
  • ½ teaspoon ground black pepper
  • 1 Tablespoon dried parsley
  • 4 cups chicken or vegetable broth
  • 4-6 cups water
  • 2-3 lb chicken bones
  • 4 dark (skinless and boneless) chicken cutlets (baby chicken)
  • ½ cup barley
  1. Heat oil over medium heat in a large soup pot. Add onion and half of the salt. Saute for about 5 minutes, until softened. Add the mushrooms and saute for an additional 10-20 minutes, longer if time allows. The longer the mushrooms cook, the better the flavor will be.
  2. Add remaining salt, pepper, parsley, broth and water.
  3. Place bones in a net bag; add to pot of soup. Place chicken cutlets in an additional net bag and add to soup pot.
  4. Cover pot and bring to a boil. Uncover, reduce heat, and simmer for about 1 hour. Remove chicken cutlets (leave the bones in) and set aside. Continue to cook soup for about 2 hours (longer is great too!).
  5. Meanwhile, shred chicken cutlets into small pieces. Set aside.
  6. After simmering for an additional 2 hours, add barley to soup. Continue to cook for about an hour, until the barley is cooked through. You may need to add some extra water during this time, so check on it occasionally. Remove chicken bones from the soup. Add shredded chicken back into the pot.
Plan Ahead:
  1. Soup can be frozen in an airtight container until ready to use.
Recipe by Overtime Cook at