Chicken-vegetable-barley soup


Chicken-vegetable-barley soup

Servings: 8

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.



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