| 1 | qt. | chicken stock |
| 1 | c. | bite-size cooked chicken |
| 1 | sm. | onion, sliced into rings |
| 1 | rib | celery, chopped |
| 1 | sm. | parsnip, sliced thin |
| 1 | c. | pearl barley |
| 1 | sm. | strip Kombu* |
| 1 | tsp. | dried basil |
| 1/4 | sp. | ground white pepper |
| 1 | dash | salt (optional) |
| 1/4 | c. | shredded carrot (optional) |
Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes (several hours in a Crockery Pot). Season to taste. This soup is rich in protein, carbohydrates, and fiber.
*Kombu is available in health stores. It makes beans and peas more digestible.