Chicken & Barley Soup (1)

1 Tablespoon olive oil
1 Large onion, diced
1 Garlic clove, minced
8 Cups chicken broth
3 Carrots, chopped
3 Celery stalks, chopped
2 (14 1/2 oz) Cans diced tomatoes
3/4 Cup pearl barley
2 1/2 Cups cooked chicken
2 Bay leaves
1 Teaspoon poultry seasoning
1/2 Teaspoon dried thyme
1 Teaspoon dried dill
1 Tablespoon dried parsley

Rinse barley and place in a medium size sauce pan. Fill pan 3/4 full of water and place on high heat until it comes to a boil. Reduce heat to medium low and simmer for 40 minutes or until barley is tender. Rinse and drain.
Heat olive oil over medium heat in a large pot. Add onion & garlic and cook until slightly softened.
Add remaining ingredients and bring to a boil, let simmer uncovered for 1 hour or until vegetables are tender.