Name: Barley, Squash and Broccoli Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
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

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

Preparation

In a saucepan over medium heat, brown the chicken and onion in the oil. Add the carrot, garlic and mustard seeds. Cook for 5 minutes. Add the barley, broth and herbs. Season with salt and pepper and stir thoroughly. Bring to a boil.
Cover and simmer for 25 minutes. Add the squash and cook for about 20 minutes or until the barley and squash are tender. Add the broccoli and cook for 5 minutes. Adjust the seasoning.

Note from Ricardo

When reheating the soup, add broth. The barley will have absorbed much of the liquid while cooling.

Barley, Squash and Broccoli Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note