Chicken Noodle Soup With Barley

• 2 whole Small Onions, Chopped
• 1 clove Garlic, Crushed
• 6 stalks Celery, Chopped
• 2 whole Carrots, Chopped Or Sliced
• 2 Tablespoons Olive Oil
• 6 whole Chicken Breasts, Cooked And Diced
• 3 quarts Chicken Broth
• 4 cups Water
• 4 Tablespoons Chicken Bouillon Granules (or 4 Bouillon Cubes)
• 3/4 cups Barley, uncooked
• 1 teaspoon Black Pepper
• 3 cups Egg Noodles, uncooked

1. Note: you will need a very large soup/stock pot.
2. Cook onion, garlic, celery and carrot in oil until onion is transparent and soft.
3. Add chicken, broth, water and bouillion and bring to a boil. Add barley and pepper and reduce to a simmer. Simmer for an hour or so.
4. Add noodles and cook until tender.
5. Serve.
6. Notes: I have made this twice, once completely as written, and once I used a 1.5 pound bag of precooked, sliced, frozen fajita chicken. I figured about 4 oz. per breast is equivalent to 24 oz. Turned out pretty much the same.
7. I'm not sure exactly how many servings this makes. Both times were for potluck dinners with about 10 people each and I had leftovers to freeze.

onions, clove garlic, stalks celery, carrots, olive oil, chicken breasts, chicken broth, water, chicken bouillon granules, barley, black pepper, egg noodles

Taken from tastykitchen.com/recipes/soups/chicken-noodle-soup-with-barley/ (may not work)