Scarborough Fair Chicken Barley Soup - cooking recipe

Ingredients

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Preparation

Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.