Chunky Chicken Barley Soup
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1/2 cup celery, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 29 ounces chicken broth
- 1 3/4 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup chopped cooked chicken
- 1/2 cup uncooked quick-cooking barley
Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
Add chicken and barley; cook 8 to 10 minutes or until barley is tender.