Chicken and Sweet Potato Soup

This is an adaptation of a New England Soup Factory soup- I needed something a little simpler yet full of flavor. It takes a few more minutes but boy- does it taste great. Whip up a batch of cornbread on the side and let it snow!

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 1  chicken breast half (skin on, bone in)
• 1  teaspoon seasoning salt
• 2  tablespoons olive oil
• 1⁄2 red onion, minced
• 2  garlic cloves, minced
• 1  carrot, cut into 1/2 inch pieces
• 1⁄2 cup barley (I use white pearl barley)
• 1  sweet potato, cut into 1/2 inch pieces
•  salt and pepper

Directions

1. In a heavy covered pot saute the onion, garlic and the carrots in the olive oil.
2. Once they have reached a golden brown color, add the chicken breast to the pot. Cover the pot contents with water.
3. Add the barley and the seasoned salt and cook over medium low heat until the chicken is tender- the slower you cook it the more tender it will be- about 40 minutes.
4. Remove the chicken from the pot. When it is cool enough to handle, remove the chicken meat from the bone and cut into 1/2 inch pieces. Discard the bone and skin.
5. Put the chicken back into the pot and add the sweet potato. You may need to add a little more water at this point to make sure that all the ingredients are covered.
6. Cook over medium heat for another 20 minutes or until the sweet potato is tender. Adjust the seasonings to your taste and enjoy!