Chicken Soup With Rice

3 boneless, skinless chicken breasts, poached and shredded
12 cups chicken broth or stock
1 onion diced
5 carrots diced
2 celery stalks diced
3-6 garlic cloves, diced
1/2 cup rice
1/4 barley
salt and pepper to taste
fresh diced parsley or 1 tsp. dried parsley

Bring water to a boil in a large pot and poach chicken for 20 minutes, or until cooked through.  Remove chicken from pot and set aside to cool.  Shred.

In a large pot, heat 1 tablespoon oil and all the vegetables.  Saute to soften just a little.  This will give a little more flavor to the broth.  Add broth and bring to a boil and simmer for 5 minutes.  Then add rice and barley and stir well.  Reduce heat and simmer partially covered for about 25-30 minutes or until rice and barley are tender.  Add chicken, seasonings, and parsley and simmer for an additional 5-10 minutes. 

Serve hot.

(Original recipe from Sweet Caroline's Cooking.  This is a girl Shaun went to high school with.  She has some good recipes.)