Chicken Barley Soup

Leftover chicken or turkey also works well in this tasty soup

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

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

Directions

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.