5/5
(1 Votes)
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 carrots, diced small
- 4 celery stalks, diced small
- 1 medium yellow onion, diced small
- 2 boneless/skinless chicken breasts, 1/2" pieces
- coarse salt
- ground pepper
- 6 cups chicken broth
- 5 sprigs thyme
- 1 cup quick cooking barley
- 5 cups baby spinach
Preparation
Step 1
In large pot, heat over medium-high heat. Add carrots, celery and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme. Bring to a boiled. Stir in barley. Cover, reduce heat and simmer until barley is tender and chicken is cooked through, 10 - 12 minutes. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper. Serve.