Spicy Chicken Barley Soup With Sweet Potatoes and Spinach

⏱ 120 mins 🍽 8 serving(s) 🏷 Chicken

This robust soup combines tender chicken pieces with pearl barley, sweet potato, and fresh spinach in a richly spiced broth. Aromatic spices like cinnamon and coriander build a deep flavour base, while a finish of lemon juice and fresh herbs adds brightness. It's a complete, satisfying meal that simmers in one large pot, perfect for a comforting dinner. The recipe yields a generous amount, ideal for sharing or for leftovers.

Spicy Chicken Barley Soup With Sweet Potatoes and Spinach

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 Spanish onion, chopped
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon fresh ground black pepper
  • cayenne, a pinch
  • 1 tablespoon tomato paste
  • 3 garlic cloves, chopped
  • 6 cups low sodium chicken broth
  • 1 cup pearl barley, rinsed well
  • 1 sweet potato, peeled and diced
  • 12 ounces boneless skinless chicken breasts, cut into bite-size pieces (or thigh)
  • 5 ounces Baby Spinach
  • 1/2 cup chopped fresh cilantro or 1/2 cup mint
  • 1 tablespoon fresh lemon juice
  • lemon wedge, for serving

Method

  1. Warm the olive oil in a large soup pot.
  2. Cook the chopped onion with the salt until softened, which should take roughly 3 minutes.
  3. Stir in the paprika, cinnamon, chilli powder, coriander, black pepper, and cayenne, cooking until aromatic for about 2 minutes.
  4. Add the tomato paste and cook for a further minute until it darkens slightly, reducing the heat if it colours too fast.
  5. Mix in the chopped garlic and cook for 1 minute more.
  6. Pour in the chicken broth along with 2 cups of water and the rinsed barley, bringing everything to a boil.
  7. Reduce the heat and let the soup simmer for 30 minutes.
  8. Add the diced sweet potato and continue cooking until both the barley and potato are tender, for 30 minutes to an hour, adding extra water if the soup becomes too thick.
  9. Place the chicken pieces into the pot, partially cover it, and simmer for 10 minutes.
  10. Add the baby spinach and cilantro to the soup, simmering until the spinach has wilted, about 5 minutes.
  11. Finish by stirring through the fresh lemon juice and adjusting the salt to your taste.
  12. Serve the soup with extra cilantro and lemon wedges on the side.

Nutrition (per serving)

Sodium365200 mg

Recipe details

CategoryChicken
Authorratherbeswimmin