Chicken Barley Soup

Soup Sunday made a come back last night.  I needed to make something that I could have for lunches this week.  The search was on for an easy and light soup.  I found this one!  Chicken Barley Soup form Jo Cooks - how appropriate (*modified of course).

Ingredients

2 tablespoons olive oil

1 large onion (chopped)

2 large carrots (peeled and chopped)

2 ribs celery (chopped)

6 cups chicken broth (low sodium)

2 chicken breasts - cooked and shredded

⅔ cup pearl barley (rinsed)

1 cube chicken bouillon

1 teaspoon salt

½ teaspoon black pepper

2 bay leaves

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, until the vegetables soften.

Add the broth, chicken breasts, barley, chicken bouillon, salt, pepper and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover with a lid and cook for 45 minutes to an hour, or until the barley is tender.

Remove the bay leaves from the soup.  Taste for seasoning and adjust as necessary. Ladle soup into bowls and serve.

*too save time and for ease - we used the Tyson Chicken Strips, grilled and ready.  Just thawed, shredded and added to soup