Chicken Stew
Serves 8

Ingredients
1 14-ounce can low-sodium chicken broth
1 28-ounce can no-salt-added tomatoes, diced
2 cups celery, chopped
2 cups carrots, sliced
1 cup onion, chopped
1/2 cup barley
1/4 cup fresh parsley, chopped
1 tsp. basil, crushed
1/4 tsp. pepper
2 cups cooked chicken breast, chopped
2 tbsp. flour
1/4 cup water
1/2 tsp. Worcestershire sauce

Preparation

• In a 4-quart saucepan, combine chicken broth, tomatoes, celery, carrots, onions, barley, parsley, basil and pepper.
• Cover and bring to a boil.
• Simmer for 30 minutes.
• Add chicken. Combine flour and water; stir into broth mixture.
• Continue to simmer until broth is thickened and barley is tender.