Chicken Barley Soup

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Ingredients

1. 1 2- or 3-lb broiler/fryer chicken, cut up
2. 8 cups water
3. 1-½ cups carrots, sliced
4. 1 cup celery, chopped
5. 2 cups hulled barley
6. 1 cup onion, chopped
7. 2 cups chicken broth, low-sodium
8. Salt or substitute to taste
9. 1 bay leaf
10. 1 tsp. MSG-free poultry seasoning
11. 1 tsp. ground black pepper
12. 1 tsp. rubbed sage

Directions

1. In a large stockpot, cook chicken in water until tender.
2. Cool broth and skim off fat.
3. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes
4. Return meat to pan along with remaining ingredients. Bring to a boil.
5. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf.

Enjoy!

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