Chicken Barley Soup

4 to 4 1/2 lb. chicken, roasted and meat removed from the bones

2 T. olive oil

1 C. chopped red onion

3 carrots, cut in half lengthwise and sliced

1 C. sliced celery

6 C. chicken broth

1 bay leaf

2 t. chopped dried basil

2 T. chopped fresh parsley

1/2 C. 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 sauté 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.

Makes 8 servings.