Chicken Mushroom Barley Soup

Directions

1. Place water, chicken, celery, carrot, onion, salt, thyme, bay leaf and pepper in a large saucepan; bring to a boil. Reduce heat and simmer, covered, till the chicken is tender, about 1 hour.
2. Meanwhile, rinse, pat dry and slice mushrooms (should make about 5 1/2 c.); set aside.
3. Strain chicken and vegetables, reserving broth. Remove chicken meat from the bones; cut the chicken into cubes.
4. Return chicken, vegetables and reserved broth to the saucepan, along with the barley and reserved mushrooms; bring to a boil. Reduce heat and simmer, covered, till the barley is tender, about 40 min. Serves 8.