A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
New England Soup Factory's Sweet Potato Chicken Barley Soup
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- #91447
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cup pearl barley
2 1/2 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
freshly ground black pepper
directions
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.
added by
Angiebaby
nutrition data
214 calories, 6 grams fat, 29 grams carbohydrates, 9 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Beer makes batters better, meat more tender, and sauces more flavorful.
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