An old family favorite. Highly recommended for dinners with the family.

Ingredients

1 whole chicken - I use rotisserie chicken, but you can use a whole chicken and stew it.
Carrots - to taste
1 medium onion - chopped
2 stalks of celery - chopped
1 qt. chicken broth - or broth from the chicken you stewed (add water to make 1 quart if needs be)
1 package Jewish Egg Barley OR 1 package of Acini de Pepe (tiny little pasta)

Directions

Peel and cut your carrots and cook until tender but not mushy. Oh, we hate mushy.
In a large skillet fry onion and celery until soft in a bit of butter or olive oil
Remove onion and celery for the moment. Add more butter or olive oil. Get quite hot and add the Acini DePepe. Stir the pasta until it is a lovely brown toasted color. The add to the pasta the chicken broth. (Get ready for the hissing and spitting because the oil will be hot). Allow to cook until the pasta is done to your liking. You may need to add extra liquid. When the pasta is done, add the chicken and the carrots. The onion and celery are added back in. Heat through and serve.