Chicken Barley Soup

Name: Chicken Barley Soup
Ingredients: 2 medium onions, chopped medium; 2 large carrots, quartered lengthwise, sliced; 2 celery stalks, chopped; 1/4 cup Italian parsley, finely sliced; 1/2 tsp red pepper flakes; 1/2 tsp celery salt; 1 tsp herb d provence or thyme; 8 cups chicken stock (preferably homemade); 1 cup chopped chicken (dark meat preferred, but any will do); 4-6 zucchini; 2 cups sliced fresh mushrooms; 1 cup barley (rinsed); salt; pepper

Ingredients

2 onions (chopped medium)
Entity
onions
Category
allium
Wikidata
Q49391
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2 carrots (quartered lengthwise, sliced)
Entity
carrots
Category
vegetable
Wikidata
Q81
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2 celery (chopped)
Entity
celery
Category
vegetable
Wikidata
Q23012379
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1/4 cup Italian parsley (finely sliced)
Entity
Italian parsley
Category
herb
Wikidata
Q50907682
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1/2 tsp red pepper flakes
Entity
red pepper flakes
Category
spice
Wikidata
Q5190222
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1/2 tsp celery salt
Entity
celery salt
Category
spice
Wikidata
Q5057832
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1 tsp herb d provence or thyme
8 cups chicken stock (preferably homemade)
Entity
chicken stock
Category
flavor_base
Wikidata
Q96362076
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1 cup chicken (chopped)
Entity
chicken
Category
protein
Wikidata
Q780
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4-6 zucchini
Entity
zucchini
Category
vegetable
Wikidata
Q96051143
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2 cups sliced fresh mushrooms
1 cup barley (rinsed)
Entity
barley
Category
starch
Wikidata
Q11577
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salt
Entity
salt
Category
condiment
Wikidata
Q11254
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pepper
Entity
pepper
Category
spice
Wikidata
Q3143131
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Instructions

Saute onions, carrots, celery for 5 minutes or until onions just start to become translucent.
Add parsley, red pepper flakes, celery salt, and herbs. Saute for 1-2 minutes.
Add remaining ingredients. Bring just to a boil.
Simmer for 1 hour or more until barley is soft.
Serve.