Ingredients

• 3 Cooked breasts of chicken (diced)
• 2 Tbsp olive oil
• 1 medium onion (diced)
• 1 green leek (thinly sliced)
• 1 cup diced carrots (diced)
• 1 cup diced celery (about 3 stalks)
• 2 cloves garlic, minced
• 1 (28 oz / 796 ml) can of diced tomatoes
• 3 (14 oz /398 ml) cans chicken broth
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• 1 Tbsp liquid chicken broth concentrate
• 1/4 cup of pearl barley
• Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.