In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken.

Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130

* Protein 11g

* Carbohydrate 13g

* Fat 4g

* Cholesterol 25mg

* Dietary Fiber 2g

* Sodium 190mg

* Percent of Calories from Fat: 29%

Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2

Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias