Chicken Barley Soup With Sweet Potato Recipes

CHICKEN AND SWEET POTATO SOUP

Steps:

• 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
• 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
• 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

SWEET POTATO CHICKEN SOUP WITH BARLEY

Steps:

• 1. Heat the olive oil in a large heavy stock pot.
• 2. Saute garlic, onions, celery and carrot for 8 minutes.
• 3. Add parsnips, barley, chicken and chicken stock.
• 4. Bring to a boil; simmer on medium-high heat for 30 minutes.
• 5. Add the sweet potatoes and cook an additional 30 minutes.
• 6. Add dill and season with salt and pepper.

SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH

Steps:

• Heat the oil in a large soup pot over high heat.
• Add the onion and salt and saute until limp, about 3 minutes.
• Add all the spices and saute until fragrant, about 2 minutes.
• Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
• Add the garlic and continue to saute for 1 minute longer.
• Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
• Bring to a boil and let simmer for 30 minutes.
• Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
• Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
• Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
• Stir in the lemon juice and more salt if desired.
• Serve garnished cilantro and lemon wedges.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

Steps:

• Heat the olive oil in a large heavy stock pot.
• Saute garlic, onions, celery and carrot for 8 minutes.
• Add parsnips, barley, chicken and chicken stock.
• Bring to a boil; simmer on medium-high heat for 30 minutes.
• Add the sweet potatoes and cook an additional 30 minutes.
• Add dill and season.

SOUTHWESTERN CHICKEN BARLEY SOUP

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.