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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Good for what ails you! Even better the next day. From Cooking Light Magazine. Ingredients:
1 cup onion, chopped |
1/2 cup celery, chopped |
1 cup carrot, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
2 (14 ounce) cans low sodium chicken broth |
1 3/4 cups water |
1/4 teaspoon salt |
1/4 teaspoon thyme |
1/4 teaspoon black pepper |
1 cup chopped cooked chicken |
1/2 cup raw quick-cooking barley |
Directions:
1. In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
2. Reduce heat & simmer, partially covered, for 25 minutes.
3. Add chicken & barley. Cook for 10 minutes.
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