Adapted from Nourishing Traditions cookbook, using what we had on hand in the kitchen

Ingredients:

3 cups homemade chicken stock
3 cups filtered water
1 cup cooked barley
1 onion, finely chopped
5-6 stalks celery, chopped
2 cups cooked chicken

Instructions:

Saute onions in stock pot
Add celery, cook for a couple minutes
Pour in the chicken stock and water
Bring to boil
Simmer just a couple minutes
Add the shredded, cooked chicken and the barley
SImmer an additional couple minutes
Server with a crusty sourdough bread