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Chicken-Vegetable-Barley Soup
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Prep Time:
25 minutes
Total Time:
30 minutes
Try a quick and easy chicken and barley soup using Progresso® reduced-sodium chicken broth for a comforting meal in just 30 minutes!
Ingredients:
  • 5 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
  • 2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
  • 1/2 teaspoon kosher (coarse) salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bag (16 oz) frozen vegetables for soup with tomatoes
  • 3/4 cup uncooked quick-cooking barley
  • 2 cups chopped fresh baby spinach leaves
Instructions:
  • In a 5-quart Dutch oven, combine broth, chicken, salt, pepper, and frozen vegetables. Bring to a boil. Add barley, then simmer covered for 10 minutes, stirring occasionally.
  • Take the pot off the heat and gently fold in the spinach. Allow the flavors to meld for 5 minutes before serving.

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