Chicken Vegetable Barley Soup

• 1 whole Chicken (3 To 4 Pound Size)
• 5 cups Water
• 48 ounces, fluid Chicken Broth (more To Taste)
• 2 quarts Spicy V-8 Tomato Juice, More To Taste
• 2 whole Onions, Chopped
• 1 pound Carrots, Chopped
• 1/2 heads Cabbage Chopped
• 16 ounces, weight Sliced Fresh Mushrooms
• 16 ounces, weight Frozen Baby Lima Beans
• 16 ounces, weight Frozen Cut Green Beans
• 30 ounces, weight Frozen Mixed Vegetables (green Beans, Corn, Carrots, Peas, Etc.)
• 1/2 cups Dry Medium Barley
• 3-1/2 teaspoons Better Than Bullion, Chicken Flavored
• 1 Tablespoon Mexican Chili Lime Salt, More To Taste
• Salt And Pepper, to taste

1. Place the chicken in a large soup pot with five cups of water. Cover the pot and bring to a boil over medium heat. Once it hits a boil, reduce heat and simmer until the chicken is cooked through, about one hour to 90 minutes. Then remove the pot from the heat.
2. Remove the chicken from the water and allow it to cool slightly. Remove the skin from the chicken and discard the skin. Pick off all of the meat and coarsely chop it then set aside. Discard the bones.
3. Skim off the fat from the top of the cooking broth. Add the additional chicken broth, tomato juice, onions, carrots, cabbage and mushrooms. Bring the mixture to a simmer and cook until the vegetables are softened, about 10 minutes. Add the frozen vegetables and chicken and simmer until warmed through, about 10 minutes.
4. Stir in the barley and cook according to the timing on the package instructions. Finally, season with the Better than Bouillon, chili lime salt, and salt and pepper.

chicken, water, chicken broth, tomato juice, onions, carrots, cabbage, mushrooms, beans, green beans, vegetables, barley, better, mexican chili lime salt, salt

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