Hands on time: 45 minutes
Total Time: 1 hour 45 minutes
Makes: 12 servings
Recipe
- 1 tbsp neutral oil (such as canola or vegetable)
- 500 G smoked sausage, diced
- 1 cup pearled barley
- 1 Tbsp brown sugar
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- ¼ cup good quality tomato paste
- 3 tbsp cayenne pepper sauce
- 3 tbsp Worcestershire sauce (such as Franks)
- 1 large or 2 small, sweet onions, diced
- 2 green bell peppers, seeded and diced
- 4 ribs celery, diced
- 1 cup sliced green onion
- 4 cloves garlic, minced
- 10 cups no-salt added chicken broth
- 1 ½ tsp sea salt
- 8 boneless skinless chicken thighs, sliced
- Sliced green onions (for serving)
- Torn parsley (for serving)
Method of preparation
Heat oil in a large pot, over medium heat. Fry sausage, stirring occasionally, until crisped, about 6-8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Turn heat to medium-low. Add barley and toast, stirring frequently, until pearls have turned a light brown colour and smell nutty, but not burnt.
Add sugar, oregano, thyme, paprika, black pepper, tomato paste, cayenne pepper sauce and Worcestershire, stirring.
Add onion, peppers, celery, green onion and garlic. Sauté for 1 minute.
Add chicken broth and salt. Bring a boil; add chicken and two thirds of sausage back to the pot.
Reduce to a simmer. Cover and cook, stirring occasionally, for 1 hour.
Thin with water and adjust salt, if needed. Serve soup topped with chopped green onions, parsley and reserved smoked sausage.
