Barley, Squash and Broccoli Soup
Barley, Squash and Broccoli Soup
Ingredients
- 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
Instructions
- 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.
Barley, Squash and Broccoli Soup