• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 2 - 14.5 ounce cans low sodium chicken broth
• 1 3/4 cups water
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup chopped cooked chicken breast
• 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.

Per Serving (serving size 1 1/2 cups): 241 Calories; 4g Fat (14.5% calories from fat); 1g Saturated Fat; 23g Protein; 29g Carbohydrate; 6g Dietary Fiber; 30mg Cholesterol; 597mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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