Country Chicken And Barley Soup - cooking recipe

Ingredients

4 chicken thighs, skinned
1/2 c. barley
5 1/2 c. chicken stock
1 stalk celery, chopped
3 small carrots, sliced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 Tbsp. tamari or soy sauce
1/2 tsp. basil
dash of oregano
dash of thyme
dash of cayenne pepper
salt and pepper to taste
2 Tbsp. minced parsley

Preparation

Place all ingredients, except parsley, in a large saucepan. Bring to a boil; cover and reduce heat.
Simmer for 1 1/4 hours, stirring occasionally.
Remove chicken thighs; cool slightly. Remove meat and cut into bite-size pieces.
Return meat to soup. Simmer for an additional 15 minutes; stir in the parsley and serve.