6 cups low sodium chicken broth
2 cans (14.5 oz) diced tomatoes (not drained)
1/3 cup Quaker Quick-Cooking Barley
1/4 cup fresh Italian parsley (or 1 tbsp. dried)
1 tsp. sea salt
3 cloves garlic, minced
1 tsp. Italian seasoning (or 1/2 tsp. ea. oregano+basil)
1/4 tsp. black pepper
2 cups cooked chicken breast, 1/2-inch cubes
half of a 1 lb bag of small baby carrots
1 1/2 cups diced celery
1 onion, chopped
1 small green or red pepper, chopped
1 (10 ox) pkg frozen okra, chopped (optional)

Combine ingredients (except chicken and vegetables) in a large soup pot or Dutch oven. Bring to a boil; reduce heat to a simmer, and continue to cook over low heat for 30 minutes. Add vegetables; simmer until vegetables are tender.

Add cooked chicken and cook until chicken is heated through, about 5 minutes. Taste and adjust seasonings (add garlic powder, salt and pepper, a tiny pinch of sugar, if needed, to suit your taste).

Makes 7 large servings.

Servings: 7