Ingredients

• 1 tbsp (15 mL) canola oil
• 1 ½ lbs (750 kg) boneless, skinless chicken breasts or thighs, cubed
• ½ cup (125 mL) pearl or pot barley
• 1 (284 mL) can low salt chicken broth
• 4 cups (1 L) water
• 1 cup (250 mL) diced carrots
• 1 cup (250 mL) diced celery
• ½ cup (125 mL) chopped onion
• ¼ tsp (1 mL) dried summer savory
• ¼ tsp (1mL) dried thyme
• ¼ tsp (1 mL) pepper
• 1 bay leaf

In a large pot or Dutch oven, heat oil. Lightly brown chicken. Add barley, undiluted chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until vegetables and barley are tender.

Makes 6 servings.

Nutritional Information (per serving): Calories: 272; Protein: 36 g; Carbohydrate: 17 g; Fibre: 4 g; Sugars: 2 g; Fat: 6 g; Saturated Fat: 1.5 g; Trans Fat: 0 g. Cholesterol: 88 mg; Sodium: 134 mg; Potassium: 394 mg