Sunday Soup + Sandwich Board with Kim Kushner
Sponsored by Similac
Kim Kushner knows how to make and present food that feels like a warm hug. In this episode, culinary educator and 4-time cookbook author shows Naomi her go-to “Sunday Soup” and how to build a sandwich with layers of flavor and texture. It’s the kind of meal you’ll want to gift—or keep for yourself.
Get the recipe:
Sunday Soup: Veggies, Chicken, and Barley
2 onions
4 carrots
1/2 of a butternut squash
1 zucchini
1 sweet potato
2 tablespoons Gefen Light Olive Oil
8–10 cups vegetable or chicken stock such as Manischewitz, or water
6 skinless, boneless chicken thighs
1 bunch fresh checked dill
1 cup raw pearl barley, such as Gefen
kosher salt
Get the full recipe for Sunday Soup!
For more with Naomi, watch Sunny Side Up!
Sunday Soup: Veggies, Chicken, and Barley
Recipe Description:
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,…
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so that really adds to the prep time of the soup...
What exactly is chicken/veg stock?
It's a super flavorful liquid made by simmering chicken bones or vegetables with water, herbs, and seasonings. It's typically used as a base for soups, stews, sauces, or to add extra flavor to grains and such.
I thought this soup was delicious! I served it with the sandwiches as described in the video and sooooo good! There was plenty to freeze and enough for a weekday meal.
I would also appreciate the chummus recipe.
I'm so sorry, we don't have Kims chummus recipe, however this is an easy recipe that's a staple https://www.kosher.com/recipe/homemade-hummus-16979/
I am always cautious about freezing things in glass, because liquids expand a bit when they are frozen, and I would not want the glass the shatter.