Spiced Lentil, Chicken, & Sausage Soup

• 1/2 lb Italian sausage, crumbled. If in casing, remove casing first
• 1/2 cup diced onion
• 1/3 cup barley
• 3 garlic cloves
• 3 quarts chicken stock
• 1 cup lentils
• 1 whole chicken breast, uncooked
• 1/2 cup parsley, chopped
• 1 (15 ounce) can garbanzo beans, and juice
• 1/2 lb fresh spinach, may use up to 1 # and may use frozen
• 1 (12 ounce) jar mild to medium salsa
• 3 quarts chicken stock

1. Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot.
2. Add the chicken stock, lentils, uncooked chicken breast, and parsley.
3. Simmer for as long as you desire or until lentils are tender.
4. Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot.
5. Add garbanzo beans, spinach, and salsa to soup mixture and heat through.
6. Serve with hot buttered crusty bread, biscuits, or muffins.

italian sausage, onion, barley, garlic, chicken stock, lentils, chicken, parsley, garbanzo beans, fresh spinach, salsa, chicken stock

Taken from www.food.com/recipe/spiced-lentil-chicken-sausage-soup-520488 (may not work)