Quick Chicken and Barley Stew

This is a Cooking Light recipe I haven't gotten around to trying yet. I might thicken it a bit when I prepare it, and probably add some fresh parsley because I always have it on hand.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup quick-cooking barley, uncooked
• 3 (14 ounce) cans low sodium chicken broth
• 1  tablespoon olive oil
• 1 3⁄4 cups onions, chopped
• 1 (10 ounce) package  frozen mixed vegetables
• 1  cup  cooked chicken
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon black pepper

Directions

1. Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
2. While barley cooks, heat oil in a large nonstick skillet over med-high. Add onion, and saute 3 minutes. Add mixed veggies and cook 2 minutes. Add veggie mixture, chicken, salt, pepper and thyme to barley mixture, simmer 5 minutes.