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Chicken Barley Soup Recipe
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1-2 lb chicken; cut up 2 qt water 1 1/2 c carrots; diced 1 c celery; diced 1/2 c barley 1/2 c onion; chopped 1 ?? chicken bouillon; optional 1 ts salt; optional 1 ea bay leaf 1/2 ts poultry seasoning 1/2 ts pepper 1/2 ts dried sage In large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, covered, for at least 1 hour or until vegetables and barley are tender. Remove bayleaf. -----
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