Chicken and Barley Vegetable Soup

I made a pasta sauce with fresh tomatoes that came out on the thin side.  I could have reduced it, but instead decided to thin it out with chicken broth and make a Crockpot chicken soup.  Vegetable soup with barley is more commonly made with beef and beef broth.  I wanted something a little lighter.

I hate closing shifts for many reasons, but the biggest one is that I don't feel like cooking when I get home.  I either do it the day before, in the morning, or set up the slow cooker.  I'm usually hangry when I walk in and don't want to wait more than 15 minutes for dinner.  I really miss early morning shifts, but the Crockpot is feeling the love.

2 Tb olive oil
1 medium onion, diced
2 cloves garlic, minced
*2 ribs celery, diced
2 carrots, diced
1 bay leaf
1/2 tsp thyme
salt and pepper to taste
*1 lb Roma tomatoes, diced or 1 15oz can diced
*8 oz chicken, cut into bite-sized pieces
*1 pint chicken broth

*odds and ends of vegetables such as peas or green beans as desired
*2/3 C pearl barley

1.  Heat oil in a large pot on medium and add diced onion and celery.  Cook until softened, then add garlic and carrots.  Cook until fragrant.

2.  If using a slow cooker, transfer mixture and add everything except the barley.  Set on low for 8 hours or high for 4-6.

3.  For stovetop, add everything except the barley to the pot.  Bring to a low boil, lower heat to a simmer, and cover.  Simmer 90 minutes, for chicken to cook and flavors to meld.

4.  While the soup is cooking by either method, prepare the barley according to package directions.  This can be a do-ahead and refrigerated if desired.

5.  Once both elements are cooked, spoon barley into the bottom of the bowls and ladle hot soup on top.  Serve hot, with crackers or bread if desired.

Difficulty rating  π