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.
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
How to Make It
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
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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!
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