Jean'S Chicken Soup - cooking recipe

Ingredients

1 or 2 whole chickens
1/2 c. barley or rice
1 1/2 c. finely diced carrots
1 c. chopped onion
1 c. chopped celery
salt and pepper to taste
2 bay leaves
pinch of tarragon
pinch of saffron
2 or 3 chicken bouillon cubes
3 c. or more water
1/2 tsp. marjoram
1 tsp. parsley flakes
1/2 tsp. basil
several drops yellow food coloring

Preparation

Put chickens in large pot
and cover with water.
Bring to boil; then lower heat to simmer.
When chickens are tender, remove from heat and let cool.
Cut
meat
into
bite
sizes.