Chicken Barley Vegetable Soup

2-3 tablespoons extra virgin olive oil

1 large onion

4 cloves garlic, minced

1 cup barley, rinsed

12 cups (3 32-ounce cartons) organic, low-sodium chicken broth

2 small bay leaves

1 teaspoon basil, crushed

⅛

teaspoon cayenne pepper

4 carrots, peeled and sliced diagonally about 1/8-inch thick

2 turnips, sliced 1/8-inch thick

3 ribs celery, with leaves, sliced

2-3 cups diced or shredded chicken breast

Heat oil in stock pot, saute onion and garlic about 10 minutes.

Add barley and chicken broth, bring to a boil. Add bay leaves, basil and cayenne. Reduce heat to simmer, add carrots, turnips and celery and cook 45 minutes. Add chicken; cook another 15 minutes.

Serves 10 to 12.