(portion size: 3 cups)

4 cups chicken broth

4 cups vegetable broth

2.5 pounds skinless, boneless chicken breast

1 cup diced onion

1 tablespoon crushed garlic

1 whole bay leaf

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 cups peeled and cubed butternut squash

2 cups cubed yellow summer squash

2 cups cubed zucchini

1 cup broccoli florets

1 cup chopped fresh mushrooms

1 cup barley

Put 4 cups of water into a large soup pot and add the broths. Add the

chicken, onion, garlic, bay leaf, salt, and pepper. Bring all ingredients to a

boil. Turn down the heat to low and allow the soup to simmer for 1 hour.

Add the vegetables and barley to the soup pot. Bring back to a boil and simmer

on low for another hour or two, until vegetables are desired texture.