Chicken Barley Soup with Kale and Butternut Squash

INGREDIENTS

1 tbsp

olive oil

yellow onion, diced

1 cup

chopped celery

1 1/2

to 2 pounds boneless skinless chicken thighs, cooked and shredded

bunch lacinato kale, leaves only

medium sized butternut squash, peeled, seeds removed, diced into bite-sized pieces

4 cups

reduced sodium chicken broth

6 cups

water

1 tbsp

dried parsley

1/2 tsp

dried thyme

3/4 cup

pearl barley

salt and pepper