Chunky Chicken and Barley Soup

This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living.

• Ready In: 40 mins
• Serves: 4

Ingredients

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

Directions

1. Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
2. Add chicken broth, water, and next 3 ingredients.
3. Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
4. Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.