Step 1: Sauté the Vegetables
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery.
- Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute.
Step 2: Cook the Mushrooms
- Stir in the sliced mushrooms.
- Cook for 5 minutes, until they release their moisture and begin to brown.
Step 3: Add the Broth and Barley
- Pour in the chicken broth.
- Stir in the rinsed barley, thyme, parsley, rosemary, bay leaf, salt, and pepper.
Step 4: Simmer
- Bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for 35–40 minutes, or until the barley is tender.
Step 5: Add the Chicken
- Stir in the cooked shredded chicken.
- Simmer for another 5–10 minutes, until the chicken is heated through.
Step 6: Finish the Soup
- Remove the bay leaf.
- Stir in the fresh parsley and lemon juice, if using.
- Taste and adjust the seasoning as needed.
Step 7: Serve
- Ladle the soup into bowls.
- Garnish with extra fresh parsley and serve with crusty bread or crackers.
Tips
- Substitute brown rice or farro for the barley if preferred.
- Add spinach or kale during the last 5 minutes of cooking for extra nutrition.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. The barley will continue to absorb liquid as it sits, so add extra broth when reheating if needed.
