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 Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
240 Calories
Recipe Instructions
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.