Lentil-barley Soup With Sausage And Chicken Recipe

In 5 - 6 quart stock pot, brown sausage over medium-high heat; stirring and breaking up with a spoon. Remove sausage from pan and set aside. Add onion, garlic, and barley to drippings. Cook, stirring often, until onion is softened and barley is toasted. Add chicken broth, parsley, chicken breasts, and lentils. Bring to a boil, cover, and simmer on medium low heat until breast is white in the thickest part, about 30 minutes. Remove breasts, and let rest until cool enough to handle (If using skin-on bone-in breasts, remove skin and bones from meat and discard) Shred meat and return to pan. Drain garbanzo beans; add to soup with salsa and reserved sausage. Heat to simmering. Add spinach to soup and heat through. Serve.