Chicken Barley Soup-Becky

1 broiler fryer chicken, 2 to 3 pounds, cut up

2 quarts water

1 1/2 cups diced carrots

1 cup diced celery

1/2 cup barley

1/2 cup chopped onion

1 chicken bouillon cube (optional)

1 teaspoon salt

1 bay leaf

1/2 teaspoon poultry seasoning

1/2 teaspoon pepper

1/2 teaspoon dried sage

In large pot, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite sized pieces; return to kettle along with remaining ingredients. Simmer, covered for at least 1 hour, or until vegetables and barley are tender. Remove bay leaf. Makes about 5 servings.