A tasty and wholesome recipe for Spinach and Barley Soup with Grilled Chicken recipe
2 Tsp. olive oil
1/2 Onion, minced
1/2 cup Carrots, chopped/sliced
1 (about 230g) boneless, skinless chicken breast, cut into cubes
2 cloves garlic, minced
4 cups reduced-sodium chicken broth + 1 Cup of Water
1 Cup Barley
400g baby spinach,
1 can Organic great Northern beans or Cannellini beans , rinsed
Freshly ground pepper and salt to taste
1 Bouillon Cube or vegetable stock cube
3/4 cup(s) plain or with herbs croutons for garnish
Heat 2 teaspoons of oil in a large saucepan over medium-high heat.
Add minced onion, chopped carrots and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes
Add garlic and cook, stirring, for 1 minute more.
Stir in the broth and bring to boil over high heat and add Barley
Reduce the heat and simmer, stirring occasionally.
Let It cook for 15 minutes or until the Barley has softened.
Lastly add the spinach and beans to the pot and bring to a gentle boil. Cook for 3-4 more minutes to blend the flavors.
Garnish with croutons, if desired.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.