Chicken Vegetable Soup - Genuis recipe

Ingredients: 8 cups reduced-sodium chicken broth 1/2 cup regular barley 4 skinless, boneless chicken breast halves, (1 to 1-1/4 lbs total), cut into 3/4-inch cubes 3 celery ribs, sliced 3 medium size carrots, sliced 1/2 cup chopped onions 2 tbsp dried parsley 1 tsp dried sage or rosemary, crushed 1/4 tsp ground black pepper 1 cup chopped bell peppers Directions: 1. In a 4-quart Dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat. Cover and simmer for 30 minutes. 2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes. 3. Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stirin the parsley.