New England Soup Factorys Sweet Potato Chicken Barley Soup Recipes

CHICKEN BARLEY SOUP WITH SWEET POTATO

Chicken Barley Soup with Sweet Potato image

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.)

Provided by Sharon Stoudt

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 Spanish onion, diced
½ cup diced celery
3 cloves garlic, minced
2 ½ quarts chicken stock
3 cups diced cooked chicken breast
3 cups sliced carrots
2 parsnips, diced
1 ¼ cups barley
4 large sweet potatoes, peeled and diced
½ cup chopped fresh dill
salt and ground black pepper to taste

Steps:

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 : Calories 239.6 calories, Carbohydrate 41.3 g, Cholesterol 20.2 mg, Fat 3.5 g, Fiber 7.8 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 529.6 mg, Sugar 7.9 g

NEW ENGLAND SOUP FACTORY FLU CHASER SOUP

New England Soup Factory Flu Chaser Soup image

This soup can't substitute for a visit to the doctor, but the blend of nutrient-rich vegetables, spices and rich broth should help soothe your throat, clear your sinuses, and improve your mood. The New England Soup Factory goes through gallons of it every winter, so Marjorie Druker is definitely onto something. http://www.newenglandsoupfactory.com/. Go to the website and watch Marjorie make this soup. Servings and prep times are a guess as I have never made this soup... Just posting because I want to keep it handy.

Provided by Burger Monster

Categories Clear Soup

Time 4h

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 17

Ingredients

20 garlic cloves, roasted
1 1/2 cups olive oil
1 whole chicken, about 4-5 lbs
3 celery ribs, diced
1 large Spanish onion, peeled & diced
6 carrots, peeled & thickly sliced
2 bay leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons dried mint
2 -3 slices fresh ginger (optional)
3/4 cup fresh lemon juice
1 tablespoon lemon zest
kosher salt
12 cups chicken stock (plus additional, if needed)
2 tablespoons fresh basil, chopped
3 cups rice, cooked (white or jasmine)

Steps:

Roast Garlic.
Preheat the oven to 375º - 400º.
Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
Assemble Soup.
Place the chicken, onion, carrots, and celery in a large stockpot.
Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

Nutrition Facts : Calories 772.4, Fat 48, SaturatedFat 9.7, Cholesterol 88.5, Sodium 450.9, Carbohydrate 54.6, Fiber 2.3, Sugar 6.4, Protein 29.3