Serving: Serve the soup hot with a side of crispy wedges. Garnish with fresh parsley for a burst of color and freshness.
Storage: Refrigerate the soup in an airtight container for up to 4 days. The wedges are best eaten fresh but can be reheated in the oven.
Variants:
Vegetarian Option: Skip the chicken and bacon, and add hearty vegetables like butternut squash or mushrooms. Use vegetable stock.
Spicy Twist: Add a pinch of chili flakes or cayenne pepper to the soup for extra heat.
Creamy Style: Stir in a splash of coconut milk or cream for a richer texture.
Herbed Wedges: Mix in dried rosemary or thyme with the potato seasoning for extra flavor.
FAQ:
Q: Can I use another grain instead of barley?
A: Yes, quinoa or farro works well as a substitute. Adjust cooking time accordingly.
Q: How do I keep the wedges crispy?
A: Ensure the potato wedges are spaced out on the baking sheet so they roast evenly and don’t steam.
Q: Can I freeze the soup?
A: Absolutely! Freeze in portions for up to 3 months. Thaw and reheat gently on the stove.
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