Chicken Barley Soup 1

Ingredients

• 4 to 4 1/2 pound chicken, roasted and meat removed from the bones
• 2 Tablespoons olive oil
• 1 Cup chopped red onion
• 3 carrots, cut in half lengthwise and sliced
• 1 Cup sliced celery
• 6 Cups chicken broth
• 1 bay leaf
• 2 teaspoons chopped dried basil
• 2 Tablespoons chopped fresh parsley
• 1/2 Cup barley
• salt and pepper to taste

Directions

Cut the chicken into bite-size pieces, and set aside.

In a large soup pot heat the olive oil. Add the onion, celery and carrots. Stir to coat with oil and sauté just until they begin to lose their crispness

Add chicken broth, bay leaf, basil and parsley. Heat just to boiling

Reduce heat to simmer

Add chicken.

Meanwhile bring barley and 2 cups of water to a boil in a saucepan

Reduce heat and cover, simmer until water is absorbed, about 30 to 40 minutes

Stir barley into soup, taste for seasonings and serve.

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