This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
This is a great way to introduce dark greens into your eating habbits. You don’t taste the kale strongly but it provides a nice flavor that pairs beautifully with the mangoes. I used fire roasted peppers (placing them on sheet pan on broil, turning every 6 minutes, until skin charred. Letting cool and peeling. But you can use raw, or roasted peppers from a jar too if you want to make this recipe quicker!)