Chicken and Barley Stew

1 cup uncooked quick-cooking barley
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1 3/4 cups chopped onion
1 (10-ounce) package frozen mixed vegetables
1 cup chopped cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper

Recipe Directions
Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
While barley cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.

Yield: 4 servings