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Chicken Barley Soup

1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups diced carrots
1 cup diced celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

In a large kettle, cook chicken in water until tender. Cool broth and
skim off fat. Bone the chicken and cut into bite-size pieces; return

Printed from tasteofhome.com Oct 12, 2008

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Chicken Barley Soup cont.

to kettle along with remaining ingredients. Cover and simmer for at
least 1 hour or until vegetables and barley are tender. Remove bay
leaf before serving.

Yield: 5 servings.