| | Directions | | Heat broth, bouillon and water to boiling. Add all veggies, parsley and butter. Return to boil. Add rice and barley. Cook on low heat for 1 1/2 hours. Add chicken the last 45 minutes. |
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| Ingredients | | - |  | 2 quarts vegetable or chicken broth |
| - | | 3 tablespoons vegetable or chicken bouillon |
| - | | 1 quart water |
| - | | 1/2 cup onion, chopped |
| - | | 1 cup peas |
| - | | 1 cup celery, chopped |
| - | | 1 cup carrots, chopped |
| - | | 1 cup corn |
| - | | 1 tablespoon parsley |
| - | | 3 tablespoons butter |
| - | | 1/4 cup instant rice |
| - | | 1/4 cup barley |
| - | | 3 cups cooked chicken |
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