Mushroom Barley Chicken Soup

1 cup, chopped Onions, raw
0.50 cup slices Parsnips
1 cup Peas, frozen
6 cup (8 fl oz) Water, tap
0.25 cup Arrowroot flour
0.50 cup Barley, pearled, raw
0.50 tbsp Extra Virgin Olive Oil
0.25 tsp Black Pepper (Ground)
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1.50 cup Mushrooms, cremini
2 serving Clove of Garlic
4 serving Celery (organic) 1 stalk
0.30 tbsp Nakano - Rice Wine Vinegar (Natural Flavour)
0.25 tsp Texas Pete's Hot Sauce
1.50 serving Himalayan Pink Sea Salt serving size 1 tsp (6 g)
3 serving Marketside Organic Whole Carrots (One 7" Long, 1 1/4 diameter Carrot, or 78g)
1 tsp, crumbled Bay Leaf
2 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz.

May need to add a bit of water or broth when reheating, because arrowroot will thicken when refrigerated.

On medium high heat, saute diced onion, sliced mushrooms and garlic in olive oil until onions are translucent. Add whole bay leaf to pot, then diced celery, carrots, and parsnips cooking and stirring about 1-2 more minutes. Be sure not to brown vegetables. Push vegetables to edge of pot, clearing the center. Add largely diced, raw chicken breast to pot and cook half through, stirring for about 5 minutes on medium high heat. Add broth, water, barley, peas, and all remaining ingredients except arrowroot. Bring to simmer and cook, lid on pot, for about 30-45 minutes. Dissolve arrowroot in cold water and add to pot, stirring, until soup is thickened enough to coat the back of a spoon. Soup should be almost as thick as a stew. Taste for seasoning and add more to taste, if needed. Serve with finely chopped, fresh parsley or scallions atop each serving.

Serving Size: Makes approximately 15 1.5-cup servings, depending on how much liquid is cooked out.