- 6 cups low-sodium chicken broth
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 1 Tablespoon garlic minced
- 2 cups mushrooms sliced
- 1/2 cup dry white wine
- 1 cup pearl barley dry
- 2 cups baby spinach
- 1 pound cooked chicken shredded
- 1/2 cup Parmesan cheese grated
In a medium saucepan, bring the chicken broth to a boil. Remove it from heat and cover to keep it warm.
Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook, about 8 minutes or until the onion is soft and translucent. Add the mushroom and continue to cook until the mushrooms start to brown, about 5 minutes. Add the wine and bring to a boil.
Add 5 cups of the hot chicken broth and the barley. Cover and simmer over low heat, stirring occasionally, until the barley is tender, about 45 minutes. Stir in the spinach and cook about 2 minutes more, until the spinach is wilted. Add in the cooked chicken and Parmesan. Stir to combine. Season with salt and pepper as needed. Serve immediately.
Calories: 356kcal | Carbohydrates: 29.3g | Protein: 32.2g | Fat: 12g | Saturated Fat: 3.8g | Cholesterol: 63.1mg | Sodium: 272.7mg | Fiber: 6.1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 7.4mg