Chicken and Barley Stew

Ingredients

• 0.3 teaspoon pepper black
• 1 cup meat from a rotisserie chicken cooked chopped
• 0.3 teaspoon thyme leaves dried
• 42 ounce less-sodium chicken broth fat-free canned
• 10 ounce vegetables mixed frozen
• 1 tablespoon olive oil 
• 1.8 cups onion chopped
• 1 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan

Directions

1. Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
2. While barley cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion; saut 3 minutes.
4. Add mixed vegetables; saut 2 minutes.
5. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.