1 teaspoon olive oil
¾ cup frozen chopped onion
¾ cup sliced carrots
1 can no-salt-added diced canned
2 teaspoons minced garlic
¼ teaspoon black pepper
½ cup uncooked quick-cooking barley
¼ teaspoon dried thyme
4 cups reduced-sodium chicken broth
1 cup chopped canned chicken breast
1 bay leaf
oil in Dutch oven. Add vegetables, garlic and pepper. Cook over medium-high
heat for 5 minutes.
barley, thyme, broth, chicken and bay leaf. Bring to a boil. Reduce heat, cover
and simmer for 25 minutes or until vegetables are tender.
bay leaf. Makes 4 servings.