Chicken Barley Soup with Sweet Potato

Chicken Barley Soup with Sweet Potato

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
stoudts
Recipe by  stoudts

“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.)”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  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.
  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.
  3. Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

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Review (1)

Rate This Recipe
Adele
0

Adele

I so enjoyed discovering and making your mother's soup. Thanks for sharing. Used the leftovers of a rotisserie chicken to make broth and for the meat. I didn't have parsnips, and only 2 sweet potatoes, but it worked wonderfully. I added a little curry which went very well with the sweet-salty theme. Used a potato masher to break up the sweet potatoes a little at the end. Very flavorful and satisfying! Will make again!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Spicy Sweet Potato Soup

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Not-Too-Sweet Sweet Potato Soup