Ingredients
2 Tbs olive oil
1 large roasted chicken (shredded)
salt & pepper to taste
3 tsp Herbs de Provence
2 tsp thyme
1 tsp oregano
garlic- 4 cloves
1 1/2 cup sliced carrots
1/2 bag spinach
1 pkg sliced mushrooms
1/2 onion- diced
1 cup barley- rinsed
1 can blackeyed peas-drained- 16 oz.
64 oz chicken broth
1 pkg frozen creamed spinach-thawed
1 cup frozen corn
6 ribs celery- sliced
Preparation
Chop up all veggies. Heat olive oil in large pan over medium-high heat. Add carrots,celery,onions,mushrooms,garlic, beans, barley and saute till softened-about 5 minutes.Add chicken broth. Add spinach leaves. Add frozen corn.Bring to a boil, reduce heat & simmer for 30 minutes. Meanwhile, shred roasted chicken. Add chicken & thawed spinach, continue to simmer. Season with salt & pepper as needed.
