Hearty Chicken Soup with Barley and Kale | Heather Carey

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 3 carrots, diced small
• 3 celery stalks, diced small
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups diced butternut squash (you can use frozen to save time but fresh is better)
• 2 cloves garlic, minced or pressed
• 1 tablespoon fresh grated ginger
• 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 6 cups low-sodium chicken broth (preferably homemade)
• 2 cups cooked barley
• 1 small bunch of kale, stem removed and torn into small pieces