Chicken Barley Soup
- 1 broiler/fryer chicken (2-3#) cut up
- 2 quarts water
- 1-1/2 cup diced carrots
- 1 cup diced celery
- 1/2 cup barley
- 1/2 cup chopped onion
- 1 chicken boullion cube
- 1 bay leaf
- 1/2 tsp poultry seasoning
- 1/2 tsp pepper
- 1/2 tsp dried sage
In large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite size pieces. Return chicken to kettle along with remaining ingredients. Simmer, uncovered for at least 1 hour or until vegetables and barley are tender. Yield - 5 servings.