Ingredients
- 1 chicken bouillon
- 1 bay leaf
- 1/2 barley
- 1/2 poultry seasoning
- 2 qt water
- 2 lb chicken
- 1 1/2 c carrots
- 1 c celery
- 1/2 c onion
- 1 ts salt
- 1/2 ts pepper
- 1/2 ts sage (dried)
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. ----
