Chicken Barley Soup with Sweet Potato

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.)

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.

Per Serving: 240 calories; protein 11.8g; carbohydrates 41.3g; fat 3.5g; cholesterol 20.2mg; sodium 529.6mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.