Barley, Squash and Broccoli Soup
Barley, Squash and Broccoli Soup
Rating: (1 rated)
  • 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.
  • Description
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