Sunday Soup: Veggies, Chicken & Barley

Makes about 10 cups (2.5 l)

2 onions, peeled and cut into chunks
4 carrots, peeled and cut into chunks
Half of a butternut squash, peeled, seeded and cut into chunks (I used a medium one)
1 zucchini, trimmed and cut into chunks
1 sweet potato, peeled and cut into chunks
2 tablespoons light olive oil
8-10 cups vegetable or chicken stock or water
6 skinless, boneless chicken thighs
1 bunch fresh dill, tied with kitchen string (I used 2 tablespoons finely chopped barley)
1 cup (200 gram) raw pearl barley (I used 20-minutes barley)
Kosher salt and 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 saute for 5 minutes, stirring constantly, with a wooden spoon. cover the pot and reduce the heat to medium. Simmer until the vegetable are soft, 5-7 minutes longer.

Pour the stock or water over the vegetables, filling the pot three-fourths of the way. Stir in the chicken and add the entire bunch of dill. Cover covered, over medium heat for 1 hour. (I did not add dill and cooked for 30 minutes.)

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. (I cooked for 20 minutes.) Remove chicken, use a large fork to shred it into small pieces, then return it to the pot. (I added chopped dill). Season generously with salt and pepper. (I cooked for more 5 minutes). Serve at once.

Recipe comes from "I heart Kosher" by Kim Kushner