Chicken Barley Soup-Becky1 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.