I got this recipe from my mother; it’s a hearty soup, perfect for a crisp fall day. The sweet potato and barley combine for a unique chicken soup that is always a crowd-pleaser! (Also a great way to use chicken leftovers.)
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 16
Ingredients
- 2 teaspoons olive oil
- 1 Spanish onion, diced
- ½ cup diced celery
- 3 cloves garlic, minced
- 2 ½ quarts chicken stock
- 3 cups diced cooked chicken breast
- 3 cups sliced carrots
- 2 parsnips, diced (Optional)
- 1 ¼ cups barley
- 4 large sweet potatoes, peeled and diced
- ½ cup chopped fresh dill (Optional)
- salt and ground black pepper to taste
Steps
- Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
- Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
- Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
