Sweet Potato and Chicken Barley Soup

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 garlic cloves, minced
• 2 pounds bone-in, skin-on chicken breasts
• 6 cups chicken broth
• 1 pound sweet potatoes, peeled and diced (about 3 cups)
• 1/2 cup pearl barley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the chicken breasts, chicken broth, sweet potatoes, pearl barley, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through and the barley is tender.
6. Remove the chicken breasts and shred the meat. Return the chicken to the soup.

Nutritional Information:

Per serving (1 cup):

• Calories: 300
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 25 grams

Dish Characteristics:

• Creamy
• Savory
• Comforting
• Versatile (can be served as a main course or side dish)

User Comments:

• "This soup is absolutely delicious! It's so creamy and flavorful."
• "I love the combination of sweet potatoes and barley. It's a really unique and satisfying dish."
• "This is a great soup for a cold winter night. It's so warm and comforting."

Special Precautions and Tips:

• To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
• If you don't have pearl barley, you can substitute another type of grain, such as quinoa or farro.
• For a thicker soup, puree some of the cooked vegetables before adding them back to the pot.