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This is my family’s favorite soup. I call it Sunday Soup because I make it every Sunday. It’s a full meal in a bowl. Hearty vegetables, juicy chicken, and just the right amount of barley. This versatile soup can be made with any vegetables—there’s no need to stick to the recipe below; just use what you have on hand and leave out what you don’t. And, don’t fret if you don’t have chicken or vegetable stock; I’ve made this soup using water as the liquid many times and it always turns out delicious.
Makes about 10 cups (2 and 1/2 liters)
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2 onions, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1/2 of a butternut squash, peeled, seeded, and cut into chunks
1 zucchini, trimmed and cut into chunks
1 sweet potato, peeled and cut into chunks
2 tablespoons Gefen Light Olive Oil
8–10 cups (2–2 and 1/2 liters) vegetable or chicken stock, such as Manischewitz, or water
6 skinless, boneless chicken thighs
1 bunch fresh checked dill, tied with kitchen string
1 cup (200 grams) raw pearl barley, such as Gefen
kosher salt
freshly ground black pepper
Combine all of the vegetables in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don’t let them get mushy.
In a large pot, heat the oil over medium-high heat. Add the vegetables and sauté for five minutes, stirring constantly with a wooden spoon. Cover the pot and reduce the heat to medium. Simmer until the vegetables are soft, five to seven minutes longer.
Pour the stock or water over the vegetables, filling the pot three-fourths of the way. Stir in the chicken thighs and add the entire bunch of dill (you will fish it out later). Cook, covered, over medium heat for one hour.
Use a slotted spoon to fish out the bunch of dill, and discard.
Stir in the barley and simmer, covered, until the barley is softened but not mushy, 30–40 minutes longer.
Remove the chicken, use a large fork to shred it into small pieces, then return it to the pot. Season generously with salt and pepper. Serve at once.
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