Title: Homestyle chicken barley soup
 Categories: Soups, Main dish
      Yield: 8 Servings
 
      1 c  Chopped onion
      1 c  Sliced carrots
      1 c  Sliced celery
      1 tb Vegetable oil
      5 c  Water
      1 cn Reduced sodium chicken broth
           -- (14-1/2 oz size)
    1/2 c  Medium QUAKER Barley*
      1 ts Thyme, crushed
      1 ts Salt (optional)
    1/8 ts Black pepper
      1 c  Chopped cooked chicken
           -- (about 1/2 pound)
 
  In a 4-quart 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 1-cup 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.