| Ingredients: 2 Teaspoon(s) oil, olive 1 diced onion, red 3 Clove(s) minced garlic 1/2 Cup(s) diced celery 3 Cup(s) sliced carrot 2 grated parsnip 4 peeled and diced potato, sweet 1 1/2 Cup(s) pearl barley 3 Quart(s) chicken broth 3 Cup(s) poached and diced chicken breast 1/4 Cup(s) freshly chopped dill |
Directions:
In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and cook an additional 30 minutes. Add dill and season. Per Serving: 174 calories, 1.8g fat, 12.3g protein, 27.6g carbohydrate, 20.2mg cholesterol, 382mg sodium New England Soup Factory Brookline and Newton, MA |