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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. |
