4 chicken thighs, skinned
1/2 c. barley
5 1/2 c. chicken stock
1 stalk celery, chopped
3 sm. carrots, sliced
1 lg. tomato, peeled and diced
2 cloves garlic, minced
1 tbsp. soy sauce
1/2 tsp. basil
Dash of oregano, thyme and cayenne pepper
2 tbsp. minced fresh parsley

Place all ingredients, except the parsley, in a large pot. Bring to a boil. Cover and reduce heat, simmer for 1 1/2 hours stir occasionally.

Remove chicken thighs, remove meat and chop into bite size. Return to soup - simmer for 15 minutes. Add parsley and serve.