Chicken Barley Soup

• 6 lbs broiler-fryer chickens
• 2 quarts water
• 1 12 cups diced carrots
• 1 cup diced celery
• 12 cup pot barley or 12 cup barley
• 12 cup chopped onion
• 1 chicken bouillon cube (optional)
• 12 teaspoon dried sage
• 1 teaspoon salt
• 1 bay leaf
• 12 teaspoon poultry seasoning
• 12 teaspoon pepper

1. In a large kettle, cook chicken in water until tender.
2. Cool broth and skim off fat.
3. Bone the chicken and cut into bite-size pieces, return to kettle along with remaining ingredients.
4. Simmer, covered, for at least 1 hour or until vegetables and barley are tender.
5. Remove bay leaf and adjust seasoning.

chickens, water, carrots, celery, barley, onion, chicken bouillon cube, sage, salt, bay leaf, poultry seasoning, pepper

Taken from www.food.com/recipe/chicken-barley-soup-195307 (may not work)