Chicken, Sweet Potato, and Barley Soup
Elizabeth Jacobs
This soup may sound a little strange, but it’s delicious.
ingredients
- 2 T olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 ribs celery, diced
- 1 rotisserie chicken, chopped
- 2 carrots, peeled and diced
- 1 parsnip, peeled and grated
- 5 c chicken stock
- 1 bay leaf
- 2 large sweet potatoes, peeled and chunked
- 1 rotisserie chicken, chopped
- 3/4 c quick-cooking barley
- 1 handful fresh dill, chopped
- 1/2 tbsp balsamic vinegar
- kosher salt and fresh ground black pepper
directions
- 1
Heat a stockpot over medium-high heat and add olive oil. Add garlic, onion, celery and carrots. Saute for 5 minutes, stirring occasionally.
- 2
Add parsnip, stock and bay leaf. Bring to a boil. Cover pot and reduce heat to medium; simmer for 25 minutes.
- 3
Add sweet potatoes and chicken, and simmer 12 minutes. Add barley and simmer 13 minutes longer. Remove the bay leaf and discard.
- 4
Remove from the heat and stir in dill, vinegar, salt and pepper.
Source: Liz Jacobs
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