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 feshly ground black pepper

1 (16-ounce) package frozen veggie soup mix w/tomatoes

3/4 cup quick cooking barley

2 cups chopped bagged baby spinach leaves


Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 mins, stirring occasionally. Remove from heat; stir in spinach, and let stand 5 mins. 
(serving size: about 1 cup).