Spicy chicken barley soup with sweet potato and spinach from Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between (page 47) by Melissa Clark

  • ground cayenne pepper
  • chicken breasts
  • chile powder
  • cilantro
  • ground cinnamon
  • ground coriander
  • sweet paprika
  • sweet potatoes
  • tomato paste
  • pearl barley
  • chicken broth
  • Spanish onions
  • baby spinach

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for breasts, and mint for cilantro.

  • averythingcooks on May 14, 2021

    This is a very hearty & tasty pot of soup! I used the full amount of aromatics, sweet potato, greens & spices (including a “chile cinnamon rub” from my pantry) but cut the barley and chicken back by half and used less broth (no water) - and I still seem to have a ton of soup. I used Thai basil as the fresh herb and added chopped roasted red peppers for a (much needed) pop of colour. This soup will definitely become part of the regular rotation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.