Chicken Barley Soup

 From Taste of Home this was simple ingredients and barley that my husband had requested! I ended up using 2 large chicken breasts cut into cubes and 8 c chicken broth. Very delicious and great on a cold night when your furnace goes out and awaiting the repairman!

• 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

Directions

• 1. 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 1 hour or until vegetables and barley are tender. Discard bay leaf.