Chunky Chicken-Barley Soup

Chunky Chicken-Barley Soup

1 cup chopped Onion
1 cup chopped Carrot
1/2 cup chopped Celery
2 Garlic cloves, minced
2 tsp. Olive Oil
2 (14 1/2 ounce) cans low-sodium, fat-free Chicken Broth
1 3/4 cup Water
1/4 tsp. Salt
1/4 tsp. dried Thyme
1/4 tsp. Pepper
1 cup chopped cooked Chicken
1/2 cup uncooked quick-cooking Barley

Saute first 4 ingredients in hot oil in a large dutch oven over medium-high heat 5 minutes. Add chicken broth, water, salt, thyme, and pepper. Bring to a boil; reduce heat, and simmer, partially covered, 23-25 minutes or until vegetables are tender.

Add chicken and barley; cook 80-10 minutes or until barley is tender.

Serves 4
Per serving: 208 calories, 28.4 grams carbohydrate, 6 grams fiber
From: Southern Living
By: Becky Smith