Chicken Barley Soup

One more thing, I like this recipe without adding more flavors, but if you would like to spice this soup up a bit, add some poultry seasoning or Italian seasoning to taste.

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 8 celery ribs, diced small
• 1 medium yellow onion, diced small
• 2 boneless, skinless chicken breasts or thighs, cut into 1/2 inch pieces
• salt and pepper to taste
• 3 (14.5 oz) cans chicken broth or 5 1/2 cups
• 1 cup pearl barley
• 5 cups (5 oz.) baby spinach

Directions:

Heat oil over medium high in a large pot, add celery and onion and cook until just tender, about 8 minutes.

Add chicken, season with salt and pepper to taste and cook, while stirring, for 2 minutes.

Add broth, bring to a boil, stir in barley, reduce heat to low, cover and simmer until barley is tender and chicken is cooked through, about 10 to 15 minutes.

Add spinach and cook until wilted, about 1 minute, and serve