The Hot Plate: Creamy Roasted Chicken and Barley Soup

Warm the house with the aromas of this hearty and flavourful soup when Fall arrives.


Creamy Roasted Chicken and Barley Soup with Mushrooms

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6


2 Tablespoons olive oil
2 Tablespoons butter
2 large yellow onions, thinly sliced
2 carrots, peeled and chopped
2 stalks celery, thinly sliced
1 pound cremini mushrooms, sliced
2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup brandy
1 Tablespoon Worcestershire sauce
6 cups chicken broth
1 dried bay leaf
4 cups shredded roasted chicken
1 cup pearl barley
1 cup 35% whipping cream
1 cup peas
1/4 cup finely chopped fresh parsley


  1. Heat oil and butter in a Dutch oven set over medium heat. Add onions, carrots, celery, mushrooms, thyme, salt and pepper. Cook, stirring often, for 15 minutes or mushrooms and onions are lightly browned.
  2. Pour in brandy and Worcestershire sauce. Stir to scrape up browned bits; simmer for 1 minute. Add broth and bay leaf; bring to a boil. Add chicken, barley and cream. Simmer, for 25 to 30 minutes or until barley is tender and soup is slightly thickened. Stir in peas and parsley.


  • Garnish with shaved Parmesan cheese and serve with crusty bread or homemade biscuits.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network  family.



Leave a Reply