Chunky Chicken And Barley Soup - cooking recipe

Ingredients

1 cup onion, chopped
1 cup carrot, chopped
1/2 celery, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 (14 1/2 ounce) 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

Preparation

Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
Add chicken broth, 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.