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1
Chop coarsely, carrots, potatoes, celery and onion.
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2
Take a large stock pot (6 quart or larger).
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3
Fill with the first 7 ingredients, reserving one half package of the seasoning mix.
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4
Cover to 2 inches above ingredients with water.
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5
Let come to a rolling boil, then reduce heat to medium, Cover and cook for 40 minutes.
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6
While soup is cooking, cook in a small pan the pearl barley according to directions.
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7
Take the chicken breasts out of the stock pot and set aside to cool slightly.
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8
The rest of the stock, once it has cooled slightly, carefully in small amounts blend to a consistent smoothness.
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9
Return to the stock pot.
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10
With either your fingers, a knife, or forks, break the chicken breasts up into small pieces.
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11
Return to the stock pot as well.
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12
Add the cooked barley, and corn.
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13
Add all but 1/8th teaspoon of lemon zest.
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14
Continue cooking stirring occasionally until all is brought back to warm for about 5 to 8 minutes.
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15
If to thick, water can be added.
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16
Mix yogurt, cheese Remaining seasoning mix and remaining zest together.
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17
Chop coarsely the chives but do not add to the yogurt mix.
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18
To serve ladle into bowls and add a tablespoon of the yogurt mix in the center and sprinkle with chives.
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19
Salt to taste Enjoy.
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20
Great for those cold or rainy days, or if worse should happen when those sick days hit you.
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21
Left overs can be frozen until needed.
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22
Yogurt mix should remain good for a week.
