Chicken Soup

In a large soup pot boil 5 skinless chicken thighs in 6 cups of water with:

• 1 rounded tsp of chicken bouillon
• 1 large onion quartered
  
• 2 stalks of celery, cut into 2 inch pieces

until chicken is cooked (cover pot with lid).

Strain over large glass bowl. Extract chicken meat, and put in a small bowl (tear apart into smaller pieces). Skim fat off of broth with spoon. Discard bones and veggie matter.

Put broth, the chicken, and

• 30 oz can diced tomatoes in tomato juice
  
• 3 medium carrots, sliced
  
• 3 medium or 2 large stalks of celery, sliced
  
• 1 finely chopped onion
  
• 1/4 cup barley (bulk isle)
  
• 1/2 cup bean soup mix (bulk isle)
  
• 1 tsp salt
  
• 1/4 tsp pepper
  
• 1 tsp italian seasoning
  
• 1/2 tsp ground oregano

into pot. Simmer Covered 2 hours, stirring occasionally.

Stir together 1 tbsp corn starch with 1/4 cup cold water in a cup, mix into soup.

Simmer Uncovered 15 min, stirring every few minutes.