Recipe - Homestyle Chicken Barley Soup

1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cup Water
1 cn Reduced sodium chicken broth
(14One half ounce size)
One half cup Medium QUAKER Barley*
1 teaspoon Thyme, crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
(about One half pound)

In a 4quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup
* Calories 130
* Protein 11g
* Carbohydrate 13g
* Fat 4g
* Cholesterol 25mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 29%

Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip