Ingredients
- 1 chicken bouillon
- 1 bay leaf
- 1/2 barley
- 1/2 poultry seasoning
- 1,900 ml water
- 525 gr chicken
- 190 gr carrots
- 100 gr celery
- 60 gr onion
- 3 gr salt
- 1 gr pepper
- 1 gr 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. ----
