Chicken Vegetable Barley Soup
Great for a cold day, it will keep you full and happy.
Categories: Lunch
- Ingredients
- Nutrition
- 1/2 cup Raw barley - (pre-cooked per package instructions)
- 2 1/2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
- 4 Carrots - sliced
- 4 stalks Celery - sliced
- 1 Yellow onion - diced small
- 8 oz Mushrooms - sliced
- 10 oz Boneless skinless chicken breasts
- 6 cups Kitchen Basics unsalted chicken stock
- 2 1/2 tsps Dried thyme
- 10 oz Baby spinach - (10 cups)
Calories 349
Total Fat 11g
Carbohydrates 36g
Fiber 9g
Protein 30g
Instructions
- Cut chicken into bite-sized pieces.
- In a large Dutch oven heat oil over medium-high heat.
- Add carrots, celery, mushrooms and onion. Cook until just tender, about 8 minutes.
- Add chicken, season with salt and pepper and cook about 2-3 minutes.
- Add stock and thyme and bring to a boil. Cover, reduce heat, add barley and simmer 10 to 12 minutes.
- Add spinach and cook until wilted, 1 minute.
- Season to taste with salt and pepper.
