My mother-in-law's famous chicken barley soup recipe!
4 Chicken thighs or 2 large boneless, skinless breasts
1/2 cup barley
5 1/2 cups chicken stock
1 stalk celery, chopped
3 small carrots, sliced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 T soy sauce
1/2 t basil
1 T minced fresh parsley
Place all of the ingredients except parsley in a large saucepan. Bring to a boil, cover and reduce heat. Simmer the soup for 1 1/4 hours, stirring occasionally. Remove the chicken and shred. Return to soup and simmer for an additional 15 minutes, stir in the parsley, serve.