1 tablespoon olive oil
3/4 cup diced carrot
1 thyme sprig
3/4 cup diced celery
3/4 cup thinly sliced leek
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips
1 3/4 cups uncooked pearl barley (about 12 ounces)
6 cups fat-free chicken broth
1 cup water
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
Recipe Directions
Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.
Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.
Yield: 9 servings (serving size: 1 cup)
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