Spiced Chicken, Lentil and Barley Soup
Yield: 6-8 servings
Cook Time: 40 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup pearl barley
- 2 quarts (8 cups) chicken broth
- 1 cup minced parsley
- 1 cup lentils
- 1 15 oz. can garbanzo beans, drained and rinsed (unwanted skins removed)
- 1 12-oz. salsa
- 1 lb. spinach, rinsed and stems removed, then chopped
Directions
Remove any unwanted parts from chicken and rinse. Pat dry and set aside.
In a large soup pot, heat olive oil. Add onion, garlic and barley. Cook, stirring often, until onion is tender and barley is toasted (about 5 minutes). Add broth, parsley, chicken and lentils.
Bring to a boil over high heat. Reduce heat, then cover and simmer until meat in thickest part of chicken is no longer pink (about 30 minutes). Remove a piece of chicken and cut in the thickest part to check doneness. Barley should also be tender to the bite.
When all pink is gone from chicken, remove chicken from pot and allow to cool enough to handle. Shred chicken into bite-size pieces and return to pot. Add garbanzo beans and salsa and briefly stir to mix. Bring to a simmer to heat through, then stir in spinach.
In a large soup pot, heat olive oil. Add onion, garlic and barley. Cook, stirring often, until onion is tender and barley is toasted (about 5 minutes). Add broth, parsley, chicken and lentils.
Bring to a boil over high heat. Reduce heat, then cover and simmer until meat in thickest part of chicken is no longer pink (about 30 minutes). Remove a piece of chicken and cut in the thickest part to check doneness. Barley should also be tender to the bite.
When all pink is gone from chicken, remove chicken from pot and allow to cool enough to handle. Shred chicken into bite-size pieces and return to pot. Add garbanzo beans and salsa and briefly stir to mix. Bring to a simmer to heat through, then stir in spinach.