Hearty Creamy Chicken and Barley Soup

3 boneless, skinless chicken breasts
2 Tbsp butter or cooking oil
4 stalks celery chopped
1/2 medium onion, chopped
1 cup carrots, sliced
2 cloves garlic
6 cups water (from cooked chicken)
3-4 chicken bouillon cubes
3/4 cup quick barley
1 can cream of chicken soup, condensed
1/2 tsp dried basil
salt and pepper to taste

Boil chicken until cooked through. When finished, cube and set aside. (Save water used to boil chicken.) While chicken is boiling, saute onion, garlic, carrots, and celery in butter/oil. Cook until just tender. Add cooked chicken, and 6 cups of the water the chicken was boiled in. Add in bouillon cubes, barley, condensed cream of chicken soup, basil, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 10-15 minutes. Serve hot. If too thick after standing, add some extra water to thin out.

Recipe by Meredith