barley soup.

ImageIn this hibernation season, commit your time and energy to your own supreme well-being, and respect your own potential to heal + to be whole.  Be well!

Chicken + Barley Soup

1 shallot, chopped

1 clove of garlic, chopped

1 large sweet potato, cut into 1/2 inch cubes

4 cups of vegetable broth

1/2 cup barley

small bunch of swiss chard, chopped

1 cup chopped rotisserie chicken

1 lemon, juiced

1 tsp smoked paprika

pinch of cayenne

Heat some olive oil or butter in a soup pot over low-medium heat–add shallots and garlic and stir frequently until softened, about 5 minutes. Add sweet potatoes, smoked paprika, cayenne, and a sprinkle of salt–stir to combine everything and cook for a few minutes. Add the vegetable broth and barley–cover and bring to a boil, then reduce back to medium for around 20 minutes. Check the barley for doneness, letting it cook a bit longer if needed (barley will be toothsome, but should not be crunchy!).  When the barley is done, add the chicken + chard and cook until the chicken is warm and the chard is wilted, around 5 minutes. Add lemon juice, stir, and serve!


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