2 boneless, skinless chicken breasts
2 - 900 ml containers low sodium chicken broth
3/4 cup pearl barley
1/2 - 1 cup chopped spinach
2 carrots, cubed
2 celery stalks, cubed
1 medium onion, chopped
2-3 chopped basil leaves
1-2 tsp lemon juice
salt and pepper to taste
In a soup pot, lightly brown the chicken breasts in a couple of tbsps olive oil. Add the broth and bay leaf. Bring to a boil and add the pearl barley. Turn down the heat to medium low and simmer 1 hour.
Remove the chicken and cut into cubes or shred, then add back to the pot along with all the vegetables. Bring back to a boil, then reduce and simmer another 1 hour. Remove bay leaf.
Add lemon juice and basil. Salt and pepper only if you really feel the need to. It's quite flavourful without.
Make some to freeze and you'll have it on hand when cold and flu season strikes.