Preparation time: 45 min
5 cups reduced-sodium chicken broth
2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 bag (16 oz) frozen vegetables for soup with tomatoes
3/4 cup uncooked quick-cooking barley
2 cups chopped fresh baby spinach leaves
1. In 5-quart Dutch oven or saucepan, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
2. Remove from heat; stir in spinach. Let stand 5 minutes before serving.