Categories: Chicken, Main Dish, Soup
Ingredients
- 1 whole rotisserie-cooked chicken , skinned, removed from bone and cut into small pieces
- 6 quarts water
- chicken bouillon , according to package directions (I use paste style, as it's less salty than cubes)
- 6 carrots , sliced into 1/2 inch pieces
- 4 celery ribs , sliced into 1/2 inch pieces
- 1 medium onion , chopped
- 1 1/2 cups pearl barley
- 2 teaspoons fresh parsley , chopped
- 2 teaspoons fresh sage , chopped
- 2 teaspoons fresh rosemary , chopped
- 1 teaspoon fresh thyme , chopped
Directions
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Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.