A hearty chicken soup made with homemade stock, tender vegetables, and barley for a satisfying, warming meal.

1 whole chicken (3–4 lb)

Cool water

1 large carrot, chopped

1 medium onion, chopped

1 celery stalk, chopped

1 tsp black peppercorns

1½ tsp kosher salt

2 bay leaves

8–10 cups chicken stock

2 tsp olive oil

8 oz mushrooms, sliced

1 onion, chopped

14 oz diced tomatoes

2 carrots, chopped

2 celery stalks, diced

5 thyme sprigs

2–3 cups frozen vegetables

½ cup cooked barley

Salt and pepper

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1. Simmer chicken with aromatics to make stock

2. Strain stock and shred chicken

3. Sauté mushrooms and vegetables

4. Add chicken, tomatoes, stock, and thyme

5. Simmer gently

6. Add barley and frozen vegetables

7. Season and serve warm

Cook barley separately to keep the broth clear. Adjust seasoning at the end for best balance.