Chicken Barley Soup - cooking recipe

Ingredients

1 (2 to 3 lb.) broiler-fryer chicken, cut up
2 qt. water
1 1/2 c. diced carrots
1 c. diced celery
1/2 c. barley
1/2 c. chopped onion
1 chicken bouillon cube (optional)
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. pepper
1/2 tsp. dried sage

Preparation

In a large kettle, cook chicken in water until tender.
Remove chicken, let cool enough to handle, then remove bones and skin and cut into bite-size pieces.
Cool broth and skim off fat.
Return chicken to kettle and add remaining ingredients.
Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf.
Yield: 5 servings.