I made chicken and barley soup for my mom and aunt who came for lunch the other day. We all really enjoyed it. I got the basic recipe from Gooseberry Patch's Quick and Easy Autumn Cookbook. Below is the recipe with my changes.
1/2 c. onion chopped
2 c. carrot, peeled and chopped
4 cloves garlic, minced
4 t. olive oil
30 oz vegetable broth
1 c. quick cooking barley, uncooked
2 c. water
salt & pepper to taste
2 c. cooked chicken, cubed
In a Dutch oven over medium-high heat, saute onion and garlic in oil for about 4 minutes. Add garlic and continue to cook until the onion is tender. Add broth, barley, water and seasonings. Bring to a boil; reduce heat and simmer partially covered for 20-25 minutes, until the veggies are tender. Add chicken and heat through. (At this point, I threw the soup in my Crock Pot on the warm setting and let it warm for a few hours before my guests arrived.) If the soup is too thick, add a bit more water. Serve with crusty bread. Yum!