- 4 to 4 1/2 lb chicken, roasted and meat removed from the bones
- 2 Tbs olive oil
- 1 cup chopped red onion
- 3 carrots, cut in half lengthwise and sliced
- 1 cup sliced celery
- 6 cup chicken broth
- 1 bay leaf
- 2 tsp chopped dried basil
- 2 T chopped fresh parsley
- 1/2 cup barley
- salt and pepper to taste
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 saute just until they begin to lose their crispness.
Add chicken broth, bay leaf, basil and parsley, and heat just to boiling.
Reduce heat to simmer, and add chicken.
Meanwhile, bring barley and 2 cups of water to a boil in a saucepan.
Reduce heat, cover and simmer until water is absorbed, about 30 to 40 minutes.
Stir barley into soup, taste for seasonings and serve.