Chicken-Vegetable-Barley Soup

• 5 cups fat-free, less-sodium chicken broth
• 2 cups shredded rotisserie chicken breast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (16-ounce) package frozen vegetable soup mix with tomatoes
• 3/4 cup quick-cooking barley
• 2 cups chopped bagged baby spinach leaves

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. Remove from heat; stir in spinach, and let stand 5 minutes.
2. Serve with: Garlic Cheddar Toast
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chicken broth, chicken, kosher salt, freshly ground black pepper, vegetable soup, barley, baby spinach

Taken from www.myrecipes.com/recipe/chicken-vegetable-barley-soup (may not work)