CHICKEN SOUP WITH BARLEY & SPINACH
By LLINDQU295
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 Tbs olive oil
- 2 carrots, peeled and chopped
- 2 Cup sliced mushrooms ( assorted if you like)
- 1 Lg Onion,Chopped
- 2 stalks celery, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- 1 cup uncooked pearl barley
- 2 small baybay leaves
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 oz fresh baby spinach
- 1 rotisserie cicken, removed from bone and shredded
Details
Preparation
Step 1
Add firs 5 ingredients to pot.
STOVETOP HIGH
COOK uncovered 10 minutes
or until veg are slightly brown
Season with S&P
Stir in broth and bay leaves
set to SLOW COOK HIGH
Cover and cook 2-3 HOURS
Stir in Spinach and Chicken for the last 30 MINUTES
Remove and discard Bay Leaves before serving
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