CHICKEN BARLEY SOUP *****

l6 cups chicken broth
3 halved chicken breasts (poached and cut into pieces)
4 large carrots, chopped
3 large onions, chopped
l box quick cooking barley
a good pinch of oregano, basil, summer savory, marjoram, dill, rosemary, fine herbs, herbes de Provence. cilantro, garlic powder, et
c.
l/2 stick butter
Melt butter in large heavy kettle. Add carrots and onions and cook until soft (a small green and red pepper could also be added). Add chicken broth and herbs. Simmer for about l hour, then add barley. Let cook for about l0 mins. or until barley is tender. Add cut up chicken. ALSO ADD AT THE BEGINNING 4 stalks OF DICED CELERY AND COOK WITH CARROTS AND ONIONS. Just l-3/4 cups of barley is
more than enough for this recipe!!