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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 medium yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces
  • Coarse salt and ground pepper
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces baby spinach (5 cups)
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