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Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
Let chicken cool, then dice into small pieces. In a large stock pot, combine chicken stock, water, vegetable soup base, dried thyme, poultry seasoning, and dried parsley. Simmer 15 minutes while you chop veggies and chicken. After 15 minutes, add chopped onion, chopped celery, sliced carrots, and barley.Start to simmer, and when the barley is nearly done (about 45 minutes) add the diced chicken. You may want to add a cup or so of water if the soup reduces too much.hop up an onion and a cup of finely chopped celery and add it to the simmering soup pot. Then slice the carrots and add them to the soup with 1/2 cup of pearl barley and continue simmering. And just for fun, here's the original ultra close-up photo of this soup from back in 2006! Chicken Barley Soup Recipe.