Chicken and Barley Soup

Needed to use up some cooked chicken one day and remembered the tinned Beef with Veg and Barley soup I used to eat as a kid. This version didn't come out too bad at all.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 10  cups chicken broth
• 3⁄4 cup pearl barley
• 1  lb mushroom, sliced
• 3  large carrots, chopped
• 2  stalks celery, chopped
• 1  large onion, chopped
• 1  medium potato, cubed
• 1  clove garlic, minced
• 2  cups  diced  cooked chicken
• 1⁄2 teaspoon dried basil, crumbled
• 1⁄2 teaspoon dried thyme, crumbled
• 3  tablespoons fresh lemon juice, to taste

Directions

1. Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
2. Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.