1. Put the chicken stock in a large pan. Add the chicken , barley, onions, carrots, rutabaga, corn, and garlic. Cook until barley is tender, about 35 to 40 minutes. Remove chicken; cut into julienne strips.
2. Add cut-up chicken, squash and watercress. Simmer for an additional 5 to 10 minutes. Salt and pepper to taste. Makes 12 cups.