1 skinned fryer
3/4 c. barley
4 chicken bouillon cubes
1 lg. onion, diced
1 c. chopped carrots
1 c. chopped celery
1 jar pimientos, chopped
5 or 6 oz. curly noodles
Salt and pepper to taste

Skin fryer and cover with water in soup kettle. Boil on medium heat for half hour. Remove from kettle. Set aside to cool.

Add barley to chicken broth and cook about 30 minutes. Add chopped onions, celery and carrots. Let come to boil then simmer 30 minutes. Debone chicken and cut into cubes. Add noodles, chicken cubes and pimentos. Makes a thick chunky soup. Serves 12. Can be frozen.