Ingredients
| 1 |
breast chicken (2 halves) |
| 1 |
tbs. olive oil |
| 1 |
medium onion |
| 3 |
cloves garlic |
| 1/3 |
cup pearl barley |
| 64 |
oz. (2 quart) chicken broth |
| 1/2 |
cup parsley |
| 1 |
cup lentils |
| 15 |
oz canned garbanzo beans |
| 12 |
oz. salsa |
| 1 |
lb. spinach |
Directions
- In a large pan, heat oil. Saute onion, garlic and barley; cook, stirring, until onion is soft and barley is toasted, about 5 minutes.
- Add the broth, parsley, lentils, and chicken. Boil, then simmer, covered, about 30 minutes until the chicken and barley are cooked.
- Shred the chicken and return to pan. Add garbanzos and salsa. Bring to a simmer and stir in spinach.
- Makes about 12 1 cup servings.
Categories
Chicken, Main Dish, Soup, Simmer
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