Homestyle Chicken Barley Soup

1 c Chopped onion

1 c Sliced carrots

1 c Sliced celery

1 tb Vegetable oil

5 c Water

1 cn Reduced sodium chicken broth

-- (14-1/2 oz size) 1/2 c Medium QUAKER Barley*

1 ts Thyme, crushed

1 ts Salt (optional)

1/8 ts Black pepper

1 c Chopped cooked chicken

-- (about 1/2 pound) In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing. Eight 1-cup servings. *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.