Chicken & Barley Soup

Ingredients:
-1 teaspoon olive oil

-1 cup chopped carrots

-1 cup chopped onions

-1/2 cup chopped celery

-2 cloves garlic, chopped

-1-1/2 pounds skinless bone-in chicken breast, makes 14 ounces cooked

-7 cups reduced sodium chicken broth

-1 IB twist noodles, cooked

-3 teaspoons Chicken bouillon

-1/4 cup chopped parsley

-2 bay leaves

-2/3 cup dry pearl barley

-ground black pepper, to taste

Directions:
1. Heat a large heavy pot or Dutch oven on medium heat. Add the oil, carrots, onion, celery, and garlic to the pot and stir.

2. Add the chicken, broth, bouillon, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.

3. Remove the chicken, shred or cut the meat, discard the bones, and return the chicken to the pot along with the barley, adjust the salt if needed, and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked. Add the cooked noodles.

4. Discard the bay leaves and serve.