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Rotisserie Chicken Barley Stew

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Serves 4

If you're craving comfort but you're short on time, this is the recipe for you!

Ingredients:

1 cup quick-cooking barley, uncooked
3 cans fat-free, less-sodium chicken broth, 14 oz.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 package frozen mixed vegetables, 10 oz.
1 1/2 cups rotisserie chicken, chopped andcooked
1/4 teaspoon thyme, dried
Salt, to season
Black pepper, to season

Directions:

  1. In a large saucepan, bring barley and broth to a boil. Reduce heat, and simmer 5 minutes.
  2. While barley cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 3 minutes.  
  3. Add mixed vegetables; saute for 2 minutes.
  4. Add onion and mixed vegetable mixture, rotisserie chicken and thyme to barley; simmer 4 minutes.
  5. Season barley stew with salt and black pepper.
Course: Soup, Lunch, Dinner
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