Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
     3/4           cup  diced carrot
  1                     thyme sprig
     3/4           cup  diced celery
     3/4           cup  thinly sliced leek
     1/2           cup  finely chopped onion
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  24            ounces  skinless boneless chicken breast -- cut 1/4"-strips
  1 3/4           cups  pearl barley -- (about 12 oz)
  6               cups  fat free chicken broth
  1                cup  water
     1/3           cup  chopped fresh parsley
     1/4           cup  grated parmesan cheese

Preparation:

Heat oil in a Dutch oven over medium high heat. Add carrot and thyme; saut‚ 1 minute. Add celery, leek, and onion; saut‚ 1 minute. Add salt, pepper, and chicken; saut‚ 5 minutes. Add barley; saut‚ 1 minute. Add broth and water; bring to a boil. Cover, reduce heat and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese. Garnish with additional parsley and red onion.

Nutritional Information:

381 Calories (kcal); 5g Total Fat; (12% calories from fat); 34g Protein; 49g Carbohydrate; 68mg Cholesterol; 341mg Sodium