Chicken barley soup

The lovely fall weather that has graced central Texas leads me to yummy fall recipes. This is a very healthy and tasty soup that I like to enjoy with a piece of sprouted whole wheat toast.  Even my meat with a side of meat eating husband likes it.  Either that or he is humoring me by eating it when I make it.


  • 3 Tbl evoo
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 med yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • salt and pepper
  • 6 cups low-sodium chicken broth
  • thyme
  • 1 cup quick cooking barley
  • 5 oz baby spinach
What to do:
1.  In a large pot, heat oil over med-high. Add carrots, celery and onion.  Cook until just tender, about 8 mins.  Add chicken, season with s&p and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2.  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, 10-12 mins.
3.  Add spinach and cook until wilted, 1 minute.  Season to taste with s&p and serve.

Original recipe found here.  What is your favorite fall recipe?


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