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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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

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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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!

 

6 Ratings

Feb 15, 2015

This was a great variation of chicken barley vegetable soup. My kids loved the addition of sweet potatoes.

 
Jan 01, 2015

I used fresh chicken breast which I diced and sautéed in the olive oil. I also added black pepper and celery seed immediately. (No celery in the house!). The other changes I made were the addition of freeze-dried lemon grass and freeze-dried poultry seasonings. Not crazy about sweet potatoes so I used white potatoes. So it's BASICALLY the same soup. Lol

 
Dec 14, 2014

I followed this pretty much exactly including using parsnip.I split the recipe in half though. I did have to add a cup or so more of stock. It is very good. I also added a little curry at the end and that really brought out the flavors even more so, though it is excellent as written as well.

 

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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
  • 530 mg
  • 21%

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

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