Chicken and Barley Soup

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!

Serves 6-8