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

Cook chicken in water until tender. Cool broth and skim off fat. Bone chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Return to heat and bring to a boil. Simmer covered for at least 1 hour until vegetables are tender and barley is done. Remove bay leaf and serve. Makes about 1 1/2 quarts.