Chicken & Barley Soup

Place chicken in a large stock pot (I use a large Dutch oven) and cover with the water. Bring to a boil, and boil for 10 minutes, or until chicken is cooked all the way through. Turn off heat, remove the chicken and let it cool. (Do not discard the broth; we’ll get back to it soon! Just let is sit in the pot.)

While chicken is cooling, saute onions in olive oil for 3-4 minutes until clear and tender.

Once chicken has cooled, dice it up and add it back to the broth in the pot. Add the sauteed onions along with the remaining ingredients and bring the pot to a boil. Turn down and simmer for 1 hour.

Note: You can change up the amount of the spices depending on your preference. For the bouillon, I use Herbox no-sodium bouillon packets as they contain no MSG.