Chicken Barley Minestrone

Growing up our mother had to turn one meal into two whenever possible.  A roasted chicken always became chicken soup with the bones and vegetables.  Chicken barley minestrone is as good for the soul as it is for the stomach.

• 7 oz pearl barley
• ¼ c olive oil
• 1 medium onion, chopped
• ¼ c parsley, chopped 
• 2 t rosemary, ground with mortar and pestle
• 2  t oregano
• 8 c chicken broth
• 3 chicken thighs
• 2 potatoes, large cubes
• 1 large carrot, peeled and sliced
• salt and pepper to taste

Place barley in a large bowl, cover with water and set aside for an hour. 

In a medium skillet over medium heat, place the oil, onions and seasonings.  Cook for five minutes, remove from heat and set aside.

Drain barley, place in a stock pot with the chicken broth.  Add the onion and seasoning mixture.  Add the thighs, potatoes, carrots and salt and pepper.  Bring to a boil then lower to a simmer and cook for an hour.

After an hour, remove the chicken thighs, remove the skin and bones and return the chicken meat (in small pieces) to the soup.  Serve the soup hot with a piece of crispy Italian bread.