Ingredients

• 1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
• 6 quarts water
• chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
• 6 carrots, sliced into 1/2 inch pieces
• 4 celery ribs, sliced into 1/2 inch pieces
• 1 medium onion, chopped
• 1 1/2 cups pearl barley
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh sage, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped