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I enjoy this soup all the time as a satisfying one-bowl dinner. It has my protein, veggies, and starch; it’s also simple to put together and is absolutely heavenly.
1 tablespoon Gefen Olive Oil
2 medium onions, diced
2 cloves garlic
4 stalks celery, finely chopped
4 carrots, diced
2 medium zucchini, diced
1 parsnip, peeled and diced
10 cups water
1 and 1/2 cups barley, such as Glicks Pearl Barley
2 chicken breasts
2 and 1/2 teaspoons salt
1 and 1/2 teaspoons dried dill or 4-5 cubes Gefen Frozen Dill
1 teaspoon pepper
Heat oil in a large soup pot over medium heat. Add onions and garlic, and sauté until onion is soft, about five minutes. Add celery, carrots, zucchini, and parsnip, and cook an additional eight minutes.
Add water and barley. Bring to a boil, then simmer for 30 minutes. Add chicken breasts, salt, dill, and pepper. Let soup continue to simmer for one to one and a half hours.
Using a fork, shred the chicken breasts (you can do this in the pot or remove them for easier shredding).
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Does it makes sense that there isn’t any seasoning in this recipe or was it just left out?
The salt, pepper and the herbs are the seasoning. The vegetables should also add a lot of flavor, but of course you can add your own spices if you’d like.