Country Chicken And Barley Soup

• 4 chicken thighs, skinned
• 1/2 c. barley
• 5 1/2 c. chicken stock
• 1 stalk celery, chopped
• 3 small carrots, sliced
• 1 large tomato, peeled and chopped
• 2 cloves garlic, minced
• 1 Tbsp. tamari or soy sauce
• 1/2 tsp. basil
• dash of oregano
• dash of thyme
• dash of cayenne pepper
• salt and pepper to taste
• 2 Tbsp. minced parsley

1. Place all ingredients, except parsley, in a large saucepan. Bring to a boil; cover and reduce heat.
2. Simmer for 1 1/4 hours, stirring occasionally.
3. Remove chicken thighs; cool slightly. Remove meat and cut into bite-size pieces.
4. Return meat to soup. Simmer for an additional 15 minutes; stir in the parsley and serve.

chicken, barley, chicken stock, celery, carrots, tomato, garlic, soy sauce, basil, oregano, thyme, cayenne pepper, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290843 (may not work)