8 c. water
1 1/2 to 2 lb. chicken pieces
1 tsp. pepper
1 tbsp. salt
1/4 tsp. thyme
1/4 tsp. sage
1/8 tsp. marjoram
1/8 tsp. rosemary
1/4 c. barley
2 oz. thinly sliced celery
2 oz. diced onions

Combine all ingredients except celery and cook 1 hour. Remove chicken from bones. Skim fat, add celery and reheat. 62 calories per serving. Yield: 8 servings.