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Barley and Wild Rice Chicken Soup


  • 1 cup dry barley
  • 1 cup dry wild rice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 large yellow onion diced
  • 3 medium carrots diced
  • 2 large celery stalks diced
  • 1 tablespoon fresh thyme
  • 3/4 cup all purpose flour
  • 3 quarts chicken stock
  • 3 cups cooked shredded chicken
  • 12 oz brown mushrooms sliced
  • parsley (optional)


  • Cook rice and barley ahead of time according to package instructions. Set aside.
  • Heat oil over medium high heat in a large stock pot. Add garlic, onion, carrots, and celery and cook until slightly soft and the onion is translucent, about 5 minutes.
  • Stir in the flour ¬†and thyme and stir constantly for about 3 minutes. Pour in the chicken stock slowly and whisk until all the lumps are dissolved. Bring to a boil
  • Add chicken and mushrooms and simmer for about 15 minutes. Add the barley and wild rice and half and half and heat to a boil for 6 or 7 minutes until heated through.
  • Serve warm with fresh parsley on top.