Chicken- Barley Soup With Vegetables And Pesto

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4 cups low-sodium chicken broth

2 cups water

1/2 cup pearled barley

12 ounces boneless, skinless chicken breast halves

1 can (141/2 ounces) no-saltadded stewed tomatoes

1 large leek (white and tender portion of green), halved lengthwise, rinsed well, and cut into 1/2" slices

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1/2 cup frozen corn kernels

6 tablespoons pesto

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