Saute 1st 4 ingredients in hot oil in a large dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 c water, and next 3 ingredient. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
Add chicken and barley; cook 8 to 10 minutes or until barley is tender.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (43%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 30.8mg||9 %|
|Sodium 58.7mg||2 %|
|Potassium 229.6mg||6 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.4g|
|Protein 10.2g||15 %|
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Calories per serving: 114
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