1/2 onion, diced small
6 Large carrots, peeled and cut into coins(I cut up several baby carrots because I prefer smaller pieces)
7 Celery stalks, trimmed and sliced into pieces
1 whole Rotisserie Chicken, shred
10 C. Chicken Broth
1 C. Barley
Salt and Pepper to taste
2 Cloves Garlic(Minced - I believe they heal as well!)
In a large pot, add about 2 tablespoons of olive oil and heat on medium for a few minutes. Add the garlic and stir a few times. Add the onions, celery and carrots to the pot. Sauté for about 15 minutes until somewhat soft. Season with salt and pepper. Add the chicken broth, shredded chicken and barley to the pot. Add Bay leaf. Turn on medium to high heat until slightly bubbling. Turn down the heat to simmer and let cook for one hour. The barley will cook all the way through along with the flavors developing. Taste along the way to see if you need to add more salt or pepper. Enjoy and let the magical powers of Chicken Soup work on you!
This recipe made enough for my family to eat twice.