Chicken Barley Soup with Sweet Potato Recipe - Allrecipes.com
Chicken Barley Soup with Sweet Potato Recipe
  • READY IN hrs

Chicken Barley Soup with Sweet Potato

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

May 09, 2014

We loved this! I had two chicken carcasses from last night and some sweet potatoes that needed to be used up, so I searched for chicken soup recipes with sweet potatoes and this was the best looking one. (Healthiest looking one, I mean.) I saved it!

 
Mar 22, 2014

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!

 

3 Ratings

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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