Chicken and Barley Soup

    • 1 tablespoon extra-virgin olive oil

    • 4 carrots, diced small

    • 4 celery stalks, diced small

    • 1 medium yellow onion, diced small

    • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces

    • Coarse salt and ground pepper

    • 6 cups low-sodium chicken broth

    • 5 sprigs thyme

    • 1 cup quick-cooking barley

    • 5 ounces baby spinach (5 cups)

        1. STEP 1

          1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.

        2. STEP 2

          1. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.

        1. STEP 3

          1. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.