I served this soup at a jewelry party. Everyone loved it and asked for the recipe! I used a combination of chicken stock, chicken broth and water instead of all chicken broth, kale instead of spinach and regular chicken breast as that is what I had on hand. A very good soup that I will definitely make again. Thanks!
Warm up on a cold winter day with a bowl of this simple and healthful soup. It's rich in fiber, potassium, and magnesium—all of which protect against heart disease. Serve this soup with toasted slices of cheese-topped bâtarde, a small French bread loaf.
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Other: 5 Minutes
- Calories: 156
- Calories from fat: 0.0%
- Fat: 2.9g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.6g
- Protein: 15.9g
- Carbohydrate: 17.6g
- Fiber: 3g
- Cholesterol: 29mg
- Iron: 0.8mg
- Sodium: 494mg
- Calcium: 11mg
- 5 cups fat-free, less-sodium chicken broth
- 2 cups shredded rotisserie chicken breast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen vegetable soup mix with tomatoes
- 3/4 cup quick-cooking barley
- 2 cups chopped bagged baby spinach leaves
- 1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in spinach, and let stand 5 minutes.
- Serve with: Garlic Cheddar Toast
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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