Super Fast Chicken Barley Soup

Our family's favorite quick dinner on a cold winter night

Happy New Year! It's been bitter cold all over the nation and even NC is feeling the fingers of Old Man Winter. I'm not complaining, because I thrive on this kind of weather; however, the past couple of days have brought scratchy throats and stuffy noses to the farm.
This recipe is perfect for one of those nights you have NOTHING to eat and the kids are worried you will starve them, yet again. Do your kids do that? Mine get panicky when they don't smell something yummy by 4:45. Seriously, they've never not eaten, but alas, panic always ensues.

This recipe is my go-to on busy winter nights .
All you need is for your hubby to stop by the grocery store on his way home and grab a rotisserie chicken. Everything else is easy to have on hand. If you are more prepared than I am, you may have some cooked/shredded chicken in the freezer already defrosting. Whatevs. Oh, and you will fall in love again with your food processor.

1 cup shredded onion
1 cup shredded carrot
1 cup shredded celery
2-3 garlic cloves
2 Tbs. butter or olive oil
3/4 cup white wine
4 cans chicken broth
2 cups water
1/2 cup lemon or lime juice
2 chicken breasts, cooked and shredded
1 cup quick barley

Shred onion, carrots, celery, and garlic in food processor. Melt butter in stew pot and saute shredded veggies. Add remaining ingredients, bring to a boil. Reduce to med-low and cook 15 minutes.

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