- 2 teaspoons olive oil
- 1 Spanish onion, diced
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 2 1/2 quarts chicken stock
- 3 cups diced cooked chicken breast
- 3 cups sliced carrots
- 2 parsnips, diced (optional)
- 1 1/4 cups barley
- 4 large sweet potatoes, peeled and diced
- 1/2 cup chopped fresh dill (optional)
- salt and ground black pepper to taste
- 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.
04/19/2018
recipepes.com
Chicken Barley Soup with Sweet Potato, recipe
PT15M
PT1H
5
455 calories
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