Chicken Vegetable Barley Soup

Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 4  tablespoons olive oil
• 1  large  white onion, chopped
• 2  stalks celery, chopped
• 2  large carrots, chopped
• 2  garlic cloves, minced
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3 1⁄2 cups water
• 2  quarts  chicken stock
• 1  cup pearl barley
• 2  cups  diced  cooked chicken breasts
• 2  cups fresh green beans, sliced in 1/2-inch pieces
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
2. Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
3. Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
4. Immediately stir in Parmesan cheese until dissolved. Serve.