Chicken Barley Soup

Good for what ails you! Even better the next day. From Cooking Light Magazine.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  cup onion, chopped
• 1⁄2 cup celery, chopped
• 1  cup carrot, chopped
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 2 (14 ounce) cans low sodium chicken broth
• 1 3⁄4 cups water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon black pepper
• 1  cup  chopped  cooked chicken
• 1⁄2 cup  raw quick-cooking barley

Directions

1. In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
2. Reduce heat & simmer, partially covered, for 25 minutes.
3. Add chicken & barley. Cook for 10 minutes.