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

1. Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

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