1 tablespoon olive oil
4 carrots, diced small
4 celery stalks, diced small
1 med yellow onion, diced small
2 cloves of garlic, minced
2 skinless chicken breasts, diced in 1/2″ cubes
6 cups of low sodium chicken broth
5 sprigs of thyme
1 cup quick-cooking barley
5 cups of spinach
Salt and pepper to taste
1. In a Dutch oven or other heavy pot, heat oil over medium high heat. Add carrots, celery and onion. Cook until tender, about 8 minutes.
2. Add chicken, season with salt and pepper, and cook, stirring, until opaque at edges, about 2 minutes.
3. Add broth and thyme and bring to a boil. Stir in the barley. Cover, reduce heat and simmer until barley is tender and chicken is cooked through, about 10-12 minutes.
4. Add spinach and cook until wilted. Season to taste with salt and pepper.
I had to eat my soup in my special “souper nurse” bowl since “nurses are all heart” and the soup did make me feel all warm and fuzzy.
It’s simple, yummy and comforting. Especially on nights like tonight when rain is in the air.