![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SELlxMBfIcv3-RPz7W_zKf5ausU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1113267-ef0b597ebb174551bc05014e6592fd04.jpg)
Ingredients
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2 teaspoons olive oil
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1 Spanish onion, diced
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½ cup diced celery
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3 cloves garlic, minced
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2 ½ quarts chicken stock
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3 cups diced cooked chicken breast
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3 cups sliced carrots
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2 parsnips, diced (Optional)
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1 ¼ cups barley
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4 large sweet potatoes, peeled and diced
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½ cup chopped fresh dill (Optional)
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salt and ground black pepper to taste
Directions
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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.
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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.
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Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Nutrition Facts (per serving)
240 | Calories |
4g | Fat |
41g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 240 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 20mg | 7% |
Sodium 530mg | 23% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 8g | 28% |
Total Sugars 8g | |
Protein 12g | 24% |
Vitamin C 9mg | 10% |
Calcium 69mg | 5% |
Iron 2mg | 10% |
Potassium 685mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.