Lemony Spinach Soup with Chicken and Barley

Serves 4 to 6


2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 medium onion, diced

1 jalapeño pepper, minced

1 pound baby spinach, thoroughly washed, dried, and chopped

1 quart vegetable or chicken stock

2 cups water

Juice of 1 lemon

8 ounces shredded chicken or other protein (optional)

6 ounces barley

1 teaspoon fresh rosemary, minced

1 teaspoon fresh oregano, minced

crumbled feta for garnish


1. Heat a large Dutch oven and add olive oil. Add the garlic and onion. Sauté until golden. Add the pepper and sauté another 30 seconds.

2. Add the spinach in batches, stirring until it cooks down.

3. Add the stock and water, stirring to mix. Then add the chicken and barley. Bring to a boil, then reduced to a simmer. Cover and cook for about 40 minutes or until the barley is tender.

4. Add the herbs and lemon juice. Stir. Let cook another 5 to 10 minutes.

5. Serve with feta.