I heart soup. It’s so filling and hearty and warm and satisfying. This one (of course, a Martha recipe) is particularly healthy, full of barley, spinach, and chicken, and was super easy to make. I didn’t have the fresh thyme (somehow I almost never ever find the fresh herbs I need in the supermarket… ) but it still tasted great. Serve with a hearty, grainy bread for dipping!
Ingredients
4 carrots, diced
4 celery sticks, diced
1 medium yellow onion, diced
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper
6 cups low sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 oz (approx 5 cups) baby spinach (I think I just used one bag)
Heat 1 tbsp olive oil over medium high heat, and add carrots, celery, and onion. Cook about 7-8 minutes or until tender (but not mushy).
Add the chicken, season with salt and pepper, and cook until chicken is opaque at the edges – about 2 minutes. Add the broth and thyme and bring to a boil.
Stir in the barley, cover, reduce heat, and simmer for 10-12 minutes. Then add the spinach and cook for 1 minute or until wilted.
This soup made an easy 4-5 servings and was a nice balance between hearty (satisfying) and light (not too heavy, very nutritious). A perfect soup for these chilly fall nights!
- Elizabeth
