Chicken Noodle Soup - cooking recipe

Ingredients

2 whole chickens
1 3/4 c. barley
1 lb. carrots, grated
2 lb. potatoes, cubed
1 box chicken instant broth
salt and pepper to taste
1 (16 oz.) pkg. thin noodles

Preparation

Pressure cook
(or boil) chicken until tender and starts to fall from the bones.
Cool and debone. Cook barley as directed on box.
Cook potatoes and carrots until tender.
Mix all together with water and seasonings; bring to a boil.
Add noodles and simmer 1 hour.