Chicken Barley Soup

• 1 broiler/fryer chicken (2 to 3 pounds), cut up
• 8 cups water
• 1-1/2 cups chopped carrots
• 1 cup chopped celery
• 1/2 cup medium pearl barley
• 1/2 cup chopped onion
• 1 teaspoon chicken bouillon granules
• 1 teaspoon salt, optional
• 1 bay leaf
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon rubbed sage

1. In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

chicken, water, carrots, celery, pearl barley, onion, chicken bouillon granules, salt, bay leaf, poultry seasoning, pepper, sage

Taken from www.tasteofhome.com/recipes/chicken-barley-soup/ (may not work)