Water
1/2 c. barley
1 1/2 c. chicken, cooked
2 lg. onions, halved
3 carrots, chopped
2 celery stalks
Salt and pepper to taste

In stock pot put water 1/2 full. Put all ingredients into pot. Boil until barley is cooked to desired tenderness and water is reduced by 1/3.

If chicken is on the bone, boil in water until done, pull off the bone. Use same water to make the soup.