Barley, Squash and Broccoli Soup | RICARDO

Ingredients

• 1/2 lb (225 g) skinless and boneless chicken thighs, cubed
• 1 onion, finely chopped
• 2 tbsp (30 ml) olive oil
• 1 carrot, chopped
• 1 clove garlic, finely chopped
• 1/2 tsp mustard seeds, crushed
• 1/2 cup (105 g) pearl barley
• 6 cups (1.5 litres) chicken broth
• 2 tbsp flat-leaf parsley, chopped
• 1 tsp fresh thyme leaves
• 1 small acorn squash, peeled, seeded and diced (about 1 1/2 lb/675 g)
• 1 1/2 cups (105 g) broccoli florets
• Salt and pepper