Left-Over Rotisserie Chicken and Barley Soup

* Chicken Thigh, 2 unit (yield from 1 lb ready-to-cook (remove)
* Chicken Drumstick, 1 unit (yield from 1 lb ready-to-cook (remove)
* Chicken Wing, 2 unit (yield from 1 lb ready-to-cook (remove)
* *Chicken, Back, Meat Only (yield from 1 lb ready-to-cook chicken, 1 serving (remove)
* Onions, raw, 1 cup, chopped (remove)
* Carrots, cooked, 2.5 cup slices (remove)
* Barley, pearled, raw, 1 cup (remove)
* Spinach, fresh, 3 cup (remove)
* *Chicken Boullion Cube (Wylers brand), 2 serving (remove)
* Water, tap, 8 cup (8 fl oz) (remove)

Place the remainder of a rotisserie chicken into a large soup pot and cook until meat will easily come off of the bone (about 15 minutes). While chicken is cooking, prepare veggies for soup and set aside. Put a small colander in a large bowl and remove chicken meat and bones from stock to colander.

Allow chicken to cool enough so that you don't burn yourself; remove meat from bones and put in bowl; discard bones and skin and return meat and broth to soup pot.

Add veggies, barley, and boullion cubes (if needed), and salt and pepper to taste. Allow to cook until veggies are tender and barley is done. 1 cup = 1 serving

Number of Servings: 10

Recipe submitted by SparkPeople user TSISQUAUSDI.