It was too cold to go and buy a chicken so I used frozen boneless, skinless chicken breasts!
I put 4 (halves) in an 8-qt. stock pot with 2 ribs of celery (chopped), 1 medium onion (chopped), 3 carrots (sliced), salt , pepper, fresh parsey and I skimmed until the chicken was done. Removed the breasts and diced them. Returned to pot - add 6 white potatoes (cubed) (but it depends on the size they are too!) and a good “shake” of barley (not too much - barley would soak up all the broth). Then I added frozen corn and frozen peas about 2 minutes before the barley and potatoe were cooked. Cooked until good and hot.
Usually I like to use a good-sized hen - but doing it this way (making do with what I had!) I didn’t have to strain and pick through bones!
If you want to add chicken bouillon (of course I had none!) you can add a few spoons (if granular) or 3 to 4 cubes - depending on the amount of salt and the amount of water you have in the pot.
Also - you may add a can (14 1/2 oz.) diced tomatoes (and of course - once again - I had none).
I’ve haven’t been well the past couple weeks so I haven’t gone grocery shopping. Can you tell???
Forgive me for not having better measurements - I am so used to “throwing” some things together that I just eyeball it.
I hope this helps some!