This hearty ‘meal-in-a-bowl’ soup will keep you warm during those cold Sukkos nights!
Main ingredients
1 extra-large onion, diced
8 cups Chicken Broth
1/2 cup barley
3 cloves garlic, minced or 3 cubes Frozen Garlic
1 and 1/2 tablespoons salt
1/2 teaspoon pepper
2 chicken cutlets
3 green zucchini, unpeeled, sliced
4 medium-sized parsnips, peeled and coarsely diced
1 bunch parsley
Prepare the Soup
In a large soup pot, sauté onion until translucent. Add chicken broth, barley, garlic, salt, pepper, and chicken. Bring to a boil, then lower to a simmer and cook over medium-low heat for one and a half to two hours.
Add parsnip, zucchini, and parsley to the pot, and continue cooking for 25–30 minutes or until the vegetables are fork-tender.
Remove the chicken from the pot and shred with two forks. Blend the rest of the soup, then return the shredded chicken to the pot.
Recipe from kosher.com
