Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
16 servings
Ingredients
Directions
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.
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.
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 |
