""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.)"..."
INGREDIENTS
•
2 teaspoons olive oil
•
1 Spanish onion, diced
•
1/2 cup diced celery
•
3 cloves garlic, minced
•
2 1/2 quarts chicken stock
•
3 cups diced cooked chicken breast
•
3 cups sliced carrots
•
2 parsnips, diced (optional)
•
1 1/4 cups barley
•
4 large sweet potatoes, peeled and diced
•
1/2 cup chopped fresh dill (optional)
•
salt and ground black pepper to taste