Chicken Barley Soup

• 2 Tablespoons Olive Oil
• 2 Large Carrots Peeled And Chopped (see Notes)
• 2 stalks Large, Celery, Chopped
• 1 Medium Sweet Onion, Chopped
• 2 cups Green Beans, Trimmed And Cut In 3/4 Inch Segments
• 2 cloves Garlic, Minced
• 1/2 teaspoons Poultry Seasoning
• 6 cups Low Sodium Chicken Broth
• 2 Bay Leaves
• 3/4 cups Medium Pearl Barley (not The Quick Cooking)
• 2-1/2 cups Cooked Chicken, Cut In Bite Size Pieces
• Salt And Pepper, to taste

1. Heat olive oil in heavy stockpot or Dutch oven over medium heat. Add carrots, celery, onions and green beans. Cook for 3-4 minutes, stirring several times. In the last 30 seconds of cooking, add garlic and poultry seasoning, stirring continuously. Add chicken broth and bay leaves. Bring to a simmer.
2. Add barley, cover and cook for 35-40 minutes. Uncover pot and add rotisserie chicken, cooking for an additional 5 minutes or until barley is tender and chicken is warm. Remove bay leaves. Add salt and pepper to taste.
3. Note: You do not have to peel your carrots, but peeling them does make the soup look tastier.

olive oil, carrots, stalks large, sweet onion, green beans, garlic, poultry seasoning, chicken broth, bay leaves, pearl barley, chicken, salt

Taken from tastykitchen.com/recipes/soups/chicken-barley-soup-2/ (may not work)