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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.)
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
Directions
Step 1
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.
Step 2
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.
Step 3
Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat4g | 4% |
| Saturated Fat1g | 5% |
| Cholesterol20mg | 7% |
| Sodium530mg | 23% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber8g | 28% |
| Total Sugars8g | |
| Protein12g | |
| Vitamin C9mg | 47% |
| Calcium69mg | 5% |
| Iron2mg | 10% |
| Potassium685mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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