Chicken Barley Soup

3 chicken breasts, cook, diced, and stock reserved

1 tablespoon extra-virgin olive oil

4-6 celery ribs, chopped

2 onions, chopped

4 carrots, diced

1 bay leaf

2 teaspoons fresh sage or 1 teaspoon dried

2 teaspoons poultry seasoning

Salt & pepper

1 spring fresh rosemary

4 sprigs fresh thyme

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

¼ teaspoon garlic powder

½ teaspoon onion powder

Dash lemon pepper

1 cup barley

4 cups Chicken broth or chicken stock

In large stock pot heat EVOO and then add onions, celery, and carrots.  Sauté until onions are softened.  Next add in 2 cups chicken stock/broth, all herbs, spices, and chicken.  Simmer for about 1 hour and then add barley and 2 cups chicken stock.  Simmer for another hour adding more chicken stock/broth if needed.  Amount of chicken broth you add will depend on how “wet” you like your soup.