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.)

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

240 calories; 3.5 g total fat; 20 mg cholesterol; 530 mg sodium. 41.3 g carbohydrates; 11.8 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2014
We loved this! I had two chicken carcasses from last night and some sweet potatoes that needed to be used up so I searched for chicken soup recipes with sweet potatoes and this was the best looking one. (Healthiest looking one I mean.) I saved it! Read More
(3)

Most helpful critical review

Rating: 3 stars
09/03/2015
I thought this was fine overall flavorwise but mine turned out more like a goulash. The barley absorbed all the liquid. I cooked it in a soup pot and the soup came to the top. I used rotisserie chicken for ease. For the 10 cups of broth I used an equal amount of water and 8 tsp of broth powder (the package called for 20 tsp). Anymore and it would have been too salty. I didnt add the optional parsnips or dill. I had 4 small sweet potatoes already baked. So I just added them the last 10 minutes. I am wondering if a quick barley wouldnt be better. I think some instant or a little bit of regular rice would have been more to my liking. The barley was chewy still after over 30 minutes and a bit dominant in the soup. Read More
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2014
We loved this! I had two chicken carcasses from last night and some sweet potatoes that needed to be used up so I searched for chicken soup recipes with sweet potatoes and this was the best looking one. (Healthiest looking one I mean.) I saved it! Read More
(3)
Rating: 5 stars
05/09/2014
We loved this! I had two chicken carcasses from last night and some sweet potatoes that needed to be used up so I searched for chicken soup recipes with sweet potatoes and this was the best looking one. (Healthiest looking one I mean.) I saved it! Read More
(3)
Rating: 5 stars
03/22/2014
I so enjoyed discovering and making your mother's soup. Thanks for sharing. Used the leftovers of a rotisserie chicken to make broth and for the meat. I didn't have parsnips and only 2 sweet potatoes but it worked wonderfully. I added a little curry which went very well with the sweet-salty theme. Used a potato masher to break up the sweet potatoes a little at the end. Very flavorful and satisfying! Will make again! Read More
(2)
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Rating: 5 stars
12/17/2018
A very delicious cozy soup. I made it using my leftover turkey and it still came out great! I would halve it if you just want to make it for four people which is what I did. A good soup for when you are sick. Read More
(1)
Rating: 4 stars
12/02/2017
This turned into a sticky stew for me. Next time I will cut the sweet potato barley and chicken down to half of what was called for and hope for a soup. It tastes good though. Read More
Rating: 5 stars
01/21/2016
Wonderful soup. I did not precook chicken and I used white turnip as I could not fin parsnips. turned out great. Read More
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Rating: 3 stars
09/03/2015
I thought this was fine overall flavorwise but mine turned out more like a goulash. The barley absorbed all the liquid. I cooked it in a soup pot and the soup came to the top. I used rotisserie chicken for ease. For the 10 cups of broth I used an equal amount of water and 8 tsp of broth powder (the package called for 20 tsp). Anymore and it would have been too salty. I didnt add the optional parsnips or dill. I had 4 small sweet potatoes already baked. So I just added them the last 10 minutes. I am wondering if a quick barley wouldnt be better. I think some instant or a little bit of regular rice would have been more to my liking. The barley was chewy still after over 30 minutes and a bit dominant in the soup. Read More
Rating: 5 stars
12/10/2016
Awesome soup! May be the best I've ever made. I made a few variations: used cooked chicken pre cooked barley vegetable stock and dried dill. All turned out amazing. I definitely recommend this soup to anyone looking for a hearty bowl on a cold day Read More
Rating: 5 stars
02/01/2019
Absolutely delicious! Read More
Rating: 5 stars
02/15/2015
This was a great variation of chicken barley vegetable soup. My kids loved the addition of sweet potatoes. Read More