Italian Chicken Barley Soup Recipe The basic chicken barley soup was a favorite of ancient Roman soldiers. It was easy to make, flavorful, and filling. Chicken Barley Soup Ingreients 4 cups chicken broth 28 ounce can tomatoes 2 carrots, diced 1/2 onion, chopped 3 corriander seeds (or 1/8 tsp ground corriander) 3 garlic cloves, minced 1 Tbs fresh oregano (1 tsp dried) 2 basil leaves, chopped (1 tsp dried) 1/4 tsp red pepper flakes 2 pounds assorted chicken pieces 1/2 cup barley 1 cup dry white wine Parmesan cheese for garnish Directions In a large pot crush the tomatoes by hand. Mix in all other ingredients and bring to a boil. Lower the heat to a low simmer and cover. Allow to simmer, covered, for 1 hour. Remove the chicken from the pot and allow to cool so that you can handle the chicken pieces. Uncover the pot and allow to simmer for 30 minutes. Remove the meat from the chicken pieces and return the meat to the pot. Serve hot with freshly grated Parmesan cheese. Note:This soup freezes well for quick meals. Serve with a salad and garlic bread for a complete meal.