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1
In a small saucepan, combine 1 cup water and the barley.
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2
Bring to a boil over high heat.
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3
Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender.
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4
Drain and rinse in a colander.
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5
Set aside.
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6
Meanwhile, in a medium saucepan, stir together the chicken, onion, garlic, salt, pepper, and remaining 2 cups water.
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7
Bring to a boil over high heat.
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8
Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center.
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9
Transfer the chicken to a cutting board, leaving the remaining soup in the pan.
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10
Set the chicken aside.
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11
Stir the tomatoes with liquid, zucchini, and yellow squash into the soup.
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12
Simmer, covered, for 5 minutes, or until the zucchini and yellow squash are tender.
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13
Meanwhile, dice the chicken.
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14
When the squashes are tender, stir the chicken, barley, and spinach into the soup.
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15
Cook for 2 minutes, or just until the spinach wilts.
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16
Remove from the heat.
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17
Stir in the lemon juice.
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18
(Per serving)
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19
Calories: 219
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20
Total fat: 1.5g
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21
Saturated: 0.5g
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22
Trans: 0.0g
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23
Polyunsaturated: 0.5g
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24
Monounsaturated: 0.5g
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25
Cholesterol: 66mg
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26
Sodium: 253mg
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27
Carbohydrates: 20g
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28
Fiber: 4g
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29
Sugars: 6g
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30
Protein: 30g
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31
Calcium: 69mg
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32
Potassium: 804mg
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33
1/2 starch
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34
2 vegetable
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35
3 very lean meat
