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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Spanish onion, diced
2 1/2 quarts
diced cooked chicken breast
1 1/4 cups
sweet potatoes, peeled and diced
chopped fresh dill
salt and ground black pepper to taste
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!
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!
This was a great variation of chicken barley vegetable soup. My kids loved the addition of sweet potatoes.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Barley Soup with Sweet Potato
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 240
** Calories from Fat: 31
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