2 qts. water
2 lbs. chicken necks, skinned and trimmed of fat
16 oz. can sliced tomatoes
1 c. each: sliced celery, onion and carrot
1/4 c. chopped fresh parsley
6 tbsp. quick cooking med. barley
1 bay leaf
1/4 tsp. dried marjoram

Heat water to boiling; add chicken necks. When boiling again, skim foam from surface. Add remaining ingredients. Cover and simmer for 50 to 60 minutes. Remove chicken necks and chill them quickly. When cool enough to handle, remove meat from bones; return meat to soup. Before serving, skim fat from surface of soup and remove bay leaf. makes 4 meal size servings, approximately 210 calories each.