- Chicken Stock
Cut potatoes into quarter inch cubes, the carrots into circles, and celery into semi-circles. Wash the barley, until water runs clear, then put in the pot with double the water to cover, bring to boil, reduce to simmer, cooked until tender 30-40 minutes.
In a separate pot, bring stock to boil, add your vegetables, and reduce to medium-high. Cook for around 30-45 minutes.
Drain the water from barley, add to the soup. Adjust seasoning to taste