1 tablespoon of extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cook barley
5 ounces baby spinach leaves (5 cups)
Directions:
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add carrots, celery, and onion. Cook until tender, about 8 minutes. Add chicken, season with salt and pepper to taste, and cook, stirring until all chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat and simmer until barley is tender and chicken is cooked through, 10-12 minutes.
Add spinach leaves and turn off heat and cover pot. Let stand a few minutes until leaves are wilted. Season to taste -- salt and pepper.
