Chicken & Barley Soup

Method

1. 1Heat a pot with olive oil on medium heat and sauté onion for a couple of minutes then add your carrot and celery, sautéing for a few minutes on low to medium heat.
2. 2Add mushrooms, thyme, rosemary and garlic. Continue to cook until mushrooms have softened. Add heated stock, bay leaf, and then stir in barley, season with salt and pepper to taste. Shred your chicken breast into soup and simmer for 10 minutes. Add spinach, taste soup to see if enough herbs, add more if you like.
3. 3Serve when ready.