1. Cut chicken meat in 1/4-inch strips. Heat oil in a
Dutch oven over medium-high heat.
2. Add carrot and basil; saute 1 minute. Add
celery, green onion and onion; saute 1 minute. Add salt, pepper, and
chicken; saute 5 minutes. Add barley; saute 1 minute.
3. Add broth; bring to a boil. Cover, reduce heat,
and simmer 40 minutes. Remove from heat. Stir in parsley and cheese.