Chicken-Vegetable-Barley Soup

Ingredients

• 2 cups bagged baby spinach leaves chopped
• 0.5 teaspoon pepper black freshly ground
• 2 cups rotisserie chicken breast shredded
• 5 cups less-sodium chicken broth fat-free
• 0.5 teaspoon kosher salt 
• 0.8 cup quick-cooking barley 
• 16 ounce vegetable soup mix frozen with tomatoes

Equipment

• dutch oven

Directions

1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
2. Remove from heat; stir in spinach, and let stand 5 minutes.
3. Serve with: Garlic Cheddar Toast