New England Soup Factory's Sweet Potato Chicken Barley Soup

Warm up any chilly evening with New England Soup Factory's Sweet Potato Chicken Barley Soup, a hearty and wholesome recipe that strikes the perfect balance of savory and sweet. This robust soup combines tender chunks of sweet potato, shredded chicken, and pearled barley simmered to perfection in a fragrant broth infused with cinnamon and nutmeg. Sautéed vegetables provide a flavorful base, while a generous dose of garlic ensures depth in every spoonful. With its comforting textures and earthy, subtly spiced flavors, this soup is perfect for family dinners, meal prepping, or cozy gatherings. Ready in just over an hour and brimming with protein, fiber, and nutrients, it’s a satisfying one-pot meal that's as nutritious as it is delicious. Serve it warm with a sprinkle of fresh parsley for a pop of color and an added touch of freshness. Ideal for lovers of hearty soups and seasonal ingredients, this recipe is destined to become a household favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 stalks Celery, diced
• 2 medium Carrot, diced
• 3 cloves Garlic, minced
• 4 cups Sweet potatoes, peeled and cubed
• 2 pieces Boneless, skinless chicken breasts
• 8 cups Vegetable or chicken stock
• 1 cup Peeled pearled barley
• 0.5 teaspoons Cinnamon
• 0.25 teaspoons Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the cubed sweet potatoes to the pot and stir to combine.

Step 5

Place the chicken breasts on top of the vegetables and pour in the vegetable or chicken stock.

Step 6

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20 minutes.

Step 7

After 20 minutes, remove the chicken breasts from the pot and set them aside to cool slightly.

Step 8

Add the barley, cinnamon, nutmeg, salt, and black pepper to the pot. Stir well, then cover and simmer for an additional 25 minutes until the barley is tender.

Step 9

While the barley cooks, shred the cooled chicken into bite-sized pieces using two forks.

Step 10

Once the barley is cooked, return the shredded chicken to the pot. Stir to combine and let the soup heat through for 5 minutes.

Step 11

Taste the soup and adjust seasonings as needed.

Step 12

Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(3795.2g)

Amount per serving	% Daily Value*
Calories	2600.6

Total Fat 48.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 10184.8mg	0%
Total Carbohydrate 389.6g	0%
Dietary Fiber 69.3g	0%
Total Sugars 56.8g
Protein 158.6g	0%

Vitamin D 3.5IU	0%
Calcium 600.7mg	0%
Iron 16.3mg	0%
Potassium 5862.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 24.1%

Carbs: 59.3%