2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
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Steps
1
In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
2
Add chicken. Cover; cook about 3 minutes or until chicken is hot.
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Add 1/2 teaspoon dried thyme leaves to the soup for a savory flavor.
Be sure to use quick-cooking barley because the regular type needs to cook longer than this recipe allows.
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