Chicken, Barley and Spring Vegetable Soup

• 8 cups chicken stock
• 1 12 lbs boneless skinless chicken breasts
• 12 cup pearl barley
• 2 carrots, cut diagonally into 1/4-inch slices
• 8 ounces snow peas, trimmed and halved diagonally
• 1 cup frozen baby peas, thawed
• 14 cup finely chopped fresh parsley
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 teaspoon fresh lemon juice
• buttery crouton

1. In a large pot, bring stock to a simmer over med-high heat.
2. Add chicken, decrease heat and simmer for 10 minutes.
3. Remove from heat, cover and let stand until chicken is no longer pink inside, about 5 minutes.
4. Using tongs, transfer chicken to a plate and let cool slightly.
5. Shred into bite-size pieces; set aside.
6. Meanwhile, return stock to a simmer over medium heat; add the barley.
7. Decrease heat and simmer for 20 minutes.
8. Add carrots and simmer until barley is just tender, about 15 minutes.
9. Add snow peas and simmer for 2 minutes.
10. Add baby peas and reserved chicken; heat until steaming.
11. Add parsley, salt, pepper, and lemon juice.
12. Taste and adjust seasoning with salt and pepper.
13. Ladle into heated bowls and garnish with croutons.

chicken stock, chicken breasts, pearl barley, carrots, snow peas, frozen baby peas, parsley, salt, ground black pepper, lemon juice, buttery crouton

Taken from www.food.com/recipe/chicken-barley-and-spring-vegetable-soup-511056 (may not work)