1 broiler-fryer chicken (2 to 3 lb.), cut up
2 qt. water
1 1/2 c. diced carrots
1 c. diced celery
1/2 c. barley
1/2 c. chopped onion
1 chicken bouillon cube
1 tsp. salt
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. pepper
1/2 tsp. dried sage

In large kettle, cook chicken in water until tender. Cook 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. Makes about 1 1/2 quarts or about 5 servings.