As you can see below, this is a two step recipe. Stock first, then soup second. After I strained the stock, I added chicken (from the strained stock), carrots, celery, turnips (my new fave!) and wheatberries, but you can add whatever you like to the soup. Secretly, I used wheatberries because they were out of barley at the store, but I liked it! They added a nice, almost "crunchy" density to the soup. If you aren't eating the soup right away, I would suggest cooking the grains seperately, so they don't absorb too much of the broth.
Happy chicken stock and soup making!!
Makes about 10 cups