New England Soup Factory's Sweet Potato Chicken Barley Soup

From: SwedishExpat

On Nov 17, 2009

Wow! Perfect synchronicity lead me to this recipe as I was actually looking for BULGUR soup recipes and inadvertently put in BARLEY. I used a cup of bulgur wheat instead of the barley, omitted the parsnips as we had none. I also used ham and ham stock instead of chicken, did not omit the dill, even when I wasn't sure how it would pair with the ham. I did reduce the amount, however, to about a tablespoon. Dolloped on plain Greek yogurt to serve. The end result? WOW, what a soup!! Thick, rich, hearty and sooo flavorful and good! Can't wait to try it tomorrow as I am sure after it mellows it will be even better. Next time I will try it with lentils. Some people say "lucky accidents" but I don't believe in those Excellent, thanks so much for posting, Winkki!!!

From: Helen1

On Nov 7, 2009

Really nice soup, loved the dill, just never think of adding dill with chicken.

From: Roosie

On Jan 7, 2005

Wow! We loved this! I did omit the parsnips since the ones at the store were enormous. And we added 5 crimini mushrooms that weren't getting any younger, which paired very well. I made a half recipe and this still made lots! I got 6 servings. I didn't have cooked chicken on-hand, so I just used 2 cubed chicken thighs and added them with the barley. I was really happy with how well the dill flavor went with this. I used homemade vegetable broth , and found that I had to use the larger amount called for, and we like our soups thick! Cooking the sweet potatoes in the broth gives it the most heavenly flavor. Mmm! Loved it. Definitely a good one to add to the repetoire.

From: justcallmetoni

On Dec 5, 2004

A week after Thanksgiving I was looking for some way to finally put the bird to rest. With a quick substitution of turkey and turkey stock, this soup was the perfect finale. I didn't have any fresh dill but used 2 tablesppons of dried. I cut the recipe in half and still have a huge pot of delicious soup.