Chicken, Barley and Mushroom Soup - 4 Ww Pts.

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 6 cups chicken broth
• 1/2 cup pearl barley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 bay leaves
• 2 cups mushrooms, coarsely chopped
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.

2. 2

   Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.

3. 3

   Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.