Recipe for Chicken Barley Soup


1 1/2 lb chicken (1-2 lb); cut up
2 quart water
1 1/2 cup carrots; diced
1 cup celery; diced
1/2 cup barley
1/2 cup onion; chopped
1 cube chicken bouillon; optional
1 teaspoon salt; optional
1 single (0.2 oz) bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon 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 bay leaf.

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