Ingredients
5
cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
2
cups shredded deli rotisserie chicken breast (from 2-lb chicken)
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
1
bag (16 oz) frozen vegetables for soup with tomatoes
3/4
cup uncooked quick-cooking barley
2
cups chopped fresh baby spinach leaves
Preparation
In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
Remove from heat; stir in spinach. Let stand 5 minutes before serving.
