Chicken, Barley & Wild Rice Soup with Mushrooms.

I made this soup during the cold spell we had last week, and it got better and better each day. I think K and I had four days worth of soup with this recipe! This was my first time cooking with barley, and I used Trader Joe’s quick barley {it’s more like 15 minute barley, fyi}.

The wild rice cooks right in the soup while it’s simmering, which is key. However, this is definitely a weekend soup for me with the extra time needed to cook the chicken in a slow cooker.

Enjoy!

Chicken, Barley & Wild Rice Soup with Mushrooms

For the shredded chicken:
3/4 pound lean, boneless and skinless chicken breasts
1/2 teaspoon black pepper
1/2 cup chicken broth

For the soup:
1 Tablespoon extra virgin olive oil
1 medium yellow onion {finely chopped}
2 carrots {peeled and chopped}
2 celery stalks {chopped}
4 garlic cloves {minced}
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 cup mushrooms {chopped}
1 bay leaf
8 cups chicken broth
1/2 cup quick cooking barley
3/4 cup wild rice
1/4 cup half and half

How to ~

1. Cook chicken in crockpot or slow cooker with chicken broth and black pepper, on high for two hours. Shred chicken with two forks and drain the extra liquid if needed.
2. After the chicken has been cooking for 1 hour, heat olive oil in a dutch oven or a large soup pot on medium high. Saute garlic until lightly browned, about 2 minutes. 
3. Add mushrooms, onions, carrots, and celery and cook, stirring occasionally, until soft, about 7 minutes.  
4. Add chicken broth, wild rice, and bay leaf, cover and bring to a boil. Reduce heat to medium low and simmer {covered} until rice is cooked through and tender, about 45 minutes, stirring occasionally. 
5. While the soup is simmering, cook barley separately according to directions.
6. Add the shredded chicken, cooked barley, and half and half and continue to simmer the soup {uncovered} for 10 minutes.