2 tbsp extra virgin olive oil

1 chopped onion

1  chopped carrot

4 slices of chicken thinly sliced

2 stalks celery, thinly sliced + green part

400 g canned peeled tomatoes

1 large zucchini, chopped

1.5 L chicken broth 

100 g pearl barley, rinsed

In a large Dutch oven, heat olive oil over medium heat and sauté onion, carrot, chicken and celery for 5-7 minutes, until tender through.

Add tomatoes with juice, zucchini, chicken broth and barley and bring to a boil. Reduce heat and simmer, half covered, for about 45 minutes, until barley is tender.

Chop the celery green and add it to the soup. Divide among 4 bowls and serve hot.

You can also serve this light and generous soup with breadsticks or fresh crusty bread.