Chicken Barley Soup

3 cups chicken broth
28 oz. can tomatoes, including juice, chopped
2 cups diced carrots
1/2 onion chopped
1 to 2 T grated peeled fresh ginger
2 T minced garlic
1 T crumbled dried oregano
1 T crumbled dried basil
1 tsp. prepared hot Chinese or English mustard, not dry
6 to 8 chicken legs, or breasts
1/2 cup barley regular or instant*
1 cup dry white wine or cooking wine

In one pot combine all ingredients, bring mixture to a boil. Simmer covered for 45 min. Uncover and simmer mixture another 30 min. Remove chicken from pot and remove bones and return to pot to reheat the chicken. Freezes well and can be served with a salad and bread for a complete meal. (*if you use instant barley, put it in the last 30 min.)