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 broiler/fryer chicken (2 to 3 pounds), cut up 8 cup s 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

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 for 1 hour or until vegetables and barley are tender. Discard bay leaf.Yield: 5 servings (about 1-1/2 quarts).