Spiced-Up Healthy Soup

Spiced-Up Healthy Soup

Photo by joanmarie

  • Prep Time


  • Total Time


  • Servings



  • 1

    medium onion, chopped

  • cup medium pearl barley

  • 4

    garlic cloves, minced

  • 2

    tablespoons canola oil

  • 5

    cans (14-½ ounces each) reduced-sodium chicken broth

  • 2

    boneless skinless chicken breast halves (4 ounces each)

  • 1

    cup dried lentils, rinsed

  • 1

    jar (16 ounces) picante sauce

  • 1

    can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  • ½

    cup minced fresh cilantro

  • 8

    cups chopped fresh spinach


In a Dutch oven, saute onion and barley in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside. Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until barley and lentils are tender. Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted. Yield: 14 servings (3-1/2 quarts).


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