Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces2 tablespoons canola oil, divided2 cups chopped leeks (white portion only)1 celery rib, thinly sliced1 carrot, thinly sliced2 cups sliced fresh mushrooms1 garlic clove, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth2-1/4 cups water1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper1/2 cup quick-cooking barley
Preparation
In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.
