Spicy Chicken Barley Soup with Sweet Potatoes and Spinach

1. Sauté Onion with Spices

Heat three tablespoons of extra-virgin olive oil in a large soup pot over high heat. Add the chopped Spanish onion and a teaspoon of kosher salt, and sauté for about three minutes until the onion becomes translucent. Sprinkle in half a teaspoon of sweet paprika, a quarter teaspoon each of ground cinnamon, chili powder, ground coriander, and freshly ground black pepper, along with a pinch of cayenne. Continue to sauté for two minutes, allowing the spices to release their aromatic fragrance.

2. Add Tomato Paste and Garlic

Reduce the heat slightly if necessary and stir in a tablespoon of tomato paste. Sauté it for one minute until the paste darkens slightly without burning. Follow with three chopped garlic cloves, and sauté for another minute over high heat.

3. Cook Barley in Broth

Pour in six cups of low-sodium chicken broth and add one cup of well-rinsed pearled barley. Bring the mixture to a boil, then reduce the heat to a simmer, letting it cook for about 30 minutes.

4. Add Sweet Potatoes

Introduce the peeled and diced sweet potato to the pot and continue simmering for another 30 minutes to an hour, or until the sweet potatoes are tender. Add a little water if needed to maintain the soup's consistency.

5. Cook Chicken

Add 12 ounces of bite-sized pieces of boneless, skinless chicken breasts or thighs, partially cover the pot, and let them simmer for 10 minutes over medium-low heat until the chicken is cooked through and tender.

6. Add Spinach and Herbs

In the final minutes, stir in a bag of baby spinach and half a cup of either chopped fresh cilantro or mint. Allow the soup to simmer for an additional five minutes to wilt the spinach and blend the flavors.

7. Finish with Lemon Juice

Finish the soup with a tablespoon of freshly squeezed lemon juice and adjust the seasoning with more salt if desired. The lemon juice brightens the flavors, adding a fresh, tangy note.