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

Units Scale

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

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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.