Ingredients: 1 T. Olive Oil, 1 Large onion, 1 t. minced garlic, 8 cups chicken broth, 1 1/2 cups of chopped carrots, 3 stalks chopped celery, 1 can 14.5 oz diced tomatoes, (no need to worry about taking out some of the juice off tomatoes, it will turn out the same) 3/4 cup pearled barley,2 1/2 cups cooked chopped chicken breast, (or chicken of your choosing) 2 bay leaves, 1/2 t. dried thyme
DIRECTIONS: Heat olive oil over medium heat in a large pot. Add onions and garlic and cook until slightly softened. Bring to a boil then reduce heat to simmer and cook for 1 hour or until barley is tender. Discard bay leaf.
30 Minute Dinner Rolls- 1 cup warm tap water, 1/3 cup oil, 1/4 cup sugar, 2 T. yeast, 1/2 teaspoon salt, 1 egg beaten, 1 T. softened butter, 3 1/2 cups all purpose flour, 1/8 cup milk room temperature
INSTRUCTIONS: 1) Preheat oven to 400 degrees, 2) In large bowl combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter and salt.
3) With a stand mixer OR by hand, add flour, one cup at a time until you have a soft dough that isn't sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
4) Divide dough into 18 even pieces and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel over top of parchment paper. 5) Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows) Optional--lightly brush with butter and bake on middle rack for 10-12 minutes or just until browned.
