Chunky Chicken-Barley Soup

Ingredients

• 1 cup carrots chopped
• 0.5 cup celery chopped
• 1 cup meat from a rotisserie chicken cooked chopped
• 0.3 teaspoon thyme leaves dried
• 29 oz chicken broth fat-free low-sodium, canned
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 1.8 cups water 

Equipment

• dutch oven

Directions

1. Saut first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes.
2. 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.
3. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.