Chunky Chicken-Barley Soup

By ezunich

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 2 (14 1/2-oz.) cans low-sodium, fat-free chicken broth
• 1 3/4 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup chopped cooked chicken
• 1/2 cup uncooked quick-cooking barley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.

2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.

1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.

2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.