Steps
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Soften 1 large chopped yellow onion and 1 minced garlic clove.
- Add 8 cups of reduced-sodium chicken broth, 1½ cups of sliced carrots, and 3 sliced celery stalks. Lightly drain 400g of canned diced tomatoes and add them.
- Stir in ¾ cup of pearl barley, 2½ cups of chopped cooked chicken, and 2 bay leaves.
- Add 1 teaspoon of poultry seasoning and ½ teaspoon of dried thyme. Bring to a boil, then simmer uncovered over low heat for 1 hour, until the barley is tender. Discard the bay leaves.