1 can chicken broth
1/4 c. soy sauce
1 c. quick cooking barley
3 c. frozen broccoli, carrots, red pepper, and water chestnuts (3/4 of pkg. separated but not thawed)
1 (1 lb.) pkg. precooked chicken breasts
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh parsley
Freshly ground pepper (to taste)

In 12 inch skillet, combine chicken broth, soy sauce, and enough water to make 3 cups liquid; bring to boil over high heat. Add barley; reduce heat to low; simmer, covered, 7 minutes. Add vegetables; simmer, covered, 5 minutes. Meanwhile, remove and discard skin and bones from chicken breasts. Shred meat to make about 2 cups. Add to skillet along with lemon juice, parsley, and pepper. Cook, stirring, 2 to 3 minutes longer until heated through.