INGREDIENTS
4
chicken breasts
1 serving
olive oil
1
onion
2 larges
carrots
1
celery stalk
1 Tbsp
garlic
1 Tbsp
flour
6 cups
chicken broth
1 Tbsp
chicken bouillon
3 cups
water
2 tsps
parsley
1 tsp
thyme
1/2 tsp
ground sage
2 cups
barley not pearl
1 serving
salt and pepper