Chicken Barley Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
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| 1 tablespoon | extra-virgin olive oil |
| 4 | carrots, diced small |
| 4 | celery stalks, diced small |
| 1 medium | yellow onion, diced small |
| 2 | boneless, skinless chicken breasts, cut into 1/2-inch pieces |
| Coarse salt | |
| ground pepper | |
| 6 cups | low-sodium chicken broth |
| 5 sprigs | thyme |
| 1 cup | quick-cooking barley |
| 5 ounces | baby spinach, (5 cups) |
Directions
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Recipe uploaded with Shop'NCook for iPhone.
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