Chicken Mushroom Soup is full of lean chicken breast, healthy vegetables including mushrooms, and barley. This healthy recipe is full of good-for-you ingredients and is the perfect meal for post holiday recovery!
Season the chunks of chicken with salt and pepper to taste Heat a stock pot to medium heat and add one tablespoon of olive oil and then the chunks of chicken breasts. Sear on all sides until slightly browned. Remove from pan and set aside on a plate.
Then add another tablespoon of olive oil to the pot. Add onion, carrots, celery, cabbage, and mushrooms. Season with onion powder, red pepper flakes, and additional salt and pepper. Sauté for 6-7 minutes or until veggies are softened.
Add garlic and ginger - and stir for another 3-4 minutes.
Then add chicken broth and heat until soup reaches a simmer. Add the chicken back and cook until just done. A digital thermometer should read 160 degrees (allowing for a few more degrees of carry-over cooking).Remove chicken and shred when cool enough to handle.
Add the pearl barley and bay leaves to the pot and cook for about about 30 minutes, or until barley is done. Add shredded chicken back to pot and heat through.
Serve with some crackers or bread of your choice.
Notes
Tips for making Detox Chicken Vegetable Soup:
Cut the chicken in chunks, and season before sautéing. After it is cooled, shred the chunks into smaller pieces.
The barley will need at least 30 minutes to soften and plump.
Lightly season the veggies as you add them. I like to season in layers.
There are two types of mushrooms in this soup. But you could use any you like.
The bay leaves will give the soup a fuller flavor. Don't skip them.
This soup is very adaptable. You can add or subtract veggies and quantities.