Recipe: Chicken Barley Soup

CHICKEN BARLEY SOUP

2 to 3 lb broiler-fryer chicken
2 quarts water
1 1/2 cups diced carrots
1 cup diced celery
1/2 cup barley or barley flakes
1/2 cup chopped onion
1 chicken bouillon cube (optional)
1/2 tsp dried sage
1 tsp salt
1 bay leaf
1/2 tsp poultry seasoning
1/2 tsp pepper

In a large kettle, cook chicken in 2 quarts water until tender. Cool broth and skim off fat.

Bone the 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 bay leaf and adjust seasoning.

Makes about 6 cups of soup
Source: Alberta Barley Commission