Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
Add chicken and barley; cook 8 to 10 minutes or until barley is tender.
Never submitted a review on this site but had to for this one as it's delicious and I've made it at least 5-6 times already. Freezes well in freezer bags then can defrost for a quick lunch in the microwave. I do cook it long to get the barley softer. Doesn't look like much but makes up for it in taste. Thanks so much for the recipe. (Also, for those on WW - it depends on how many servings you make it into but it's a good 4-5 point, filling meal!)
Absolutely one of my favorite soups! Loved it the first time I tried it, and have been making it ever since. Delicious and healthy, quickly and easily prepared with a few on-hand ingredients -- what's not to love?