New England Soup Factory's Sweet Potato Chicken Barley Soup

By rsaitz

Ingredients

• Ingredients
• 2 * 2 teaspoons olive oil
• 1 * 1 large Spanish onion, peeled and diced
• 3 * 3 cloves garlic, minced
• 1 * 1 Fennel bulb, diced
• 3 * 3 cups carrots, sliced
• 2 * 2 parsnips, grated
• 4 * 4 large sweet potatoes, peeled and diced
• 1 1/4 * 1 1/4 cups pearl barley (Wheat bulgar is a good substitute, cook it first)
• 2 1/2-3 * 2 1/2-3 quarts chicken stock (turkey stock is a good substitute)
• 3 * 3 cups chicken, poached and diced (turkey is a good substitute)
• 1/4 * 1/4 cup freshly chopped dill
• * kosher salt
• * fresh ground black pepper

Preparation

Step 1

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.