Description
I don’t know a single person who doesn’t love this soup! Hearty Chicken Soup with Barley and Kale checks off all the boxes – it’s warming, comforting and so so good for you.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
3 carrots, diced small
3 celery stalks, diced small
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced butternut squash (you can use frozen to save time but fresh is better)
2 cloves garlic, minced or pressed
1 tablespoon fresh grated ginger
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 cups low-sodium chicken broth (preferably homemade)
2 cups cooked barley
1 small bunch of kale, stem removed and torn into small pieces
Instructions
1. In a heavy soup pot, heat the olive oil over medium-high. Add onion, carrots, celery, salt, and pepper and sauté for about 5 minutes, until tender. Add the butternut squash and sauté for another 5-7 minutes. Add garlic and ginger and cook for another minute.
2. Add diced chicken. Cook, stirring until chicken is partially cooked, about 2 minutes.
3. Add chicken stock; bring to a boil. Cover, reduce heat, and simmer until chicken is cooked through about 10 minutes.
4. Add barley and kale and cook until kale is wilted, 5 minutes more. Season to taste with more salt and pepper if needed and serve hot.
Notes
This soup freezes beautifully! Place in single-serving containers and store for up to three months.
Save time – you can easily save time by buying pre-grated ginger, prechopped garlic, along with frozen butternut squash.
