Chicken-Vegetable-Barley Soup |
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Prep Time: 5 Minutes Cook Time: 21 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Warm up on a cold winter day with a bowl of this simple and healthful soup. It's rich in fiber, potassium, and magnesium—all of which protect against heart disease. Serve this soup with toasted slices of cheese-topped bâtarde, a small French bread loaf. Ingredients:
5 cups fat-free, less-sodium chicken broth |
2 cups shredded rotisserie chicken breast |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (16-ounce) package frozen vegetable soup mix with tomatoes |
3/4 cup quick-cooking barley |
2 cups chopped bagged baby spinach leaves |
Directions:
1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in spinach, and let stand 5 minutes.
2. Serve with: Garlic Cheddar Toast
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