KmB's Chicken & Barley Soup (from scratch)

KmB's fantastic from scratch Chicken and Barley Soup
1 whole chicken (skin removed)
1/2 large onion or 1 medium Onion
20 baby carrots
3 ears fresh corn or 1-2 cans of canned corn
1/2 cup barley (NOT the quick cook kind)
salt

Cut the baby carrots into small pieces. Dice the onion. Cut the chicken so the breasts are separated from the thighs (horizontally). Place all items into a large stock pot and fill with water until chicken is submerged 1/2 inch under the water. If using fresh corn, put in now. If using canned corn, place in with with barley. Bring to a boil. Keep at a low rolling boil for 15 minutes or until chicken is just cooked. Remove the chicken and cut off meat (helps to use tongs). Place meat in a bowl and refrigerate. Return the bones to the pot. Continue cooking for 30-60 minutes. Pour 1 cup of Barley into the pot and keep at low boil for 1.5 hours (pour in canned corn now, if using canned corn, liquid and all). Cut the chicken meat in the fridge. Add the chicken meat 15 minutes before turning off stove.
Skim gunk off the top periodically. Salt to taste. You may need to pour more water in as some may evaporate and be absorbed by the barley.

Though this soup takes time, good things come to those who wait. I think this soup is simple and well worth it. Remove bones, salt to taste, and serve. The key to good chicken soup is to remove the chicken meat and then add them towards the end. Otherwise, the chicken will be flavorless and tough after cooking so long.