Ingredients:
Directions:
In large saucepan or Dutch oven, bring broth and 3 cups water to boil. Add sweet potatoes, carrot, onion, garlic, barley and sage; return to boil. Reduce heat, cover and simmer until barley is tender but still chewy, about 40 minutes.
Remove from heat. Using immersion blender or in blender, in batches, pulse soup 10 to 12 times until partially smooth with some chunks remaining.
Stir in chicken; cover and simmer over medium heat for 5 minutes. Remove from heat; stir in zucchini and kale. Let stand until kale is wilted and zucchini is tender, about 10 minutes. Stir in vinegar.
Serves 6
- 3-1/2 cups sodium-reduced chicken broth
- 2 large sweet potatoes, peeled and cubed
- 1 large carrot, peeled and cubed
- 1 onion, diced
- 1 clove garlic, minced
- 1/2 cup pot barley
- 2 tsp chopped fresh sage
- 450 g boneless skinless chicken breasts, cut in 1/2-inch cubes
- 1 zucchini, quartered and thinly sliced
- 2 cups packed baby kale
- 1 tsp apple cider vinegar
Directions:
In large saucepan or Dutch oven, bring broth and 3 cups water to boil. Add sweet potatoes, carrot, onion, garlic, barley and sage; return to boil. Reduce heat, cover and simmer until barley is tender but still chewy, about 40 minutes.
Remove from heat. Using immersion blender or in blender, in batches, pulse soup 10 to 12 times until partially smooth with some chunks remaining.
Stir in chicken; cover and simmer over medium heat for 5 minutes. Remove from heat; stir in zucchini and kale. Let stand until kale is wilted and zucchini is tender, about 10 minutes. Stir in vinegar.
Serves 6