Ingredients
12
12 servings
- •1 cup slivered almonds
- •2 tablespoons olive oil
- •1 medium onion, chopped
- •1 cup chopped celery
- •4 cups sliced fresh mushrooms
- •4 cloves garlic, minced
- •1 cup chopped carrots
- •5 cups diced red potatoes
- •3 cups chopped cooked chicken
- •2 ½ quarts chicken broth
- •1 cup quick-cooking barley
- •2 tablespoons butter
- •½ cup chopped fresh parsley
- •salt and black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 275
- Carbohydrate: 27g
- Fat: 12g
- Fiber: 6g
- Protein: 16g
- Sugar: 3g
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