- 1 large chicken breast with bone
- 2 large carrots- peeled and cut
- 2 large celery stalks- trimmed and cut
- 1 large onion- peeled and diced
- 1 large leek- wash well and cut white and light green parts only
- 3 cups of cooked barley
- 4 cups of fresh spinach- chopped
- 1/2 cup of fresh dill or parsley
- Kosher salt to taste
In a stock pot- place chicken breast and cover with cold water and salt. Cook on low/medium until chicken is cooked. Remove and place chicken breast aside. Strain broth. Add strained broth to stock pot with carrots, onion, celery and leeks. Cook for about 15- 20 minutes until vegetables are tender. Remove chicken breast from bone and cut into pieces. Add to soup. Add spinach and stir about 2 minutes. Add cooked barley, herbs and season to taste. Enjoy
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