Barley, Squash and Broccoli Soup

Ingredients

• • 1/2 lb (225 g) skinless and boneless chicken thighs, cubed
  • 1 onion, finely chopped
  • 2 tbsp (30 ml) olive oil
  • 1 carrot, chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp mustard seeds, crushed
  • 1/2 cup (105 g) pearl barley
  • 6 cups (1.5 litres) chicken broth
  • 2 tbsp flat-leaf parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 small acorn squash, peeled, seeded and diced (about 1 1/2 lb/675 g)
  • 1 1/2 cups (105 g) broccoli florets
  • Salt and pepper