1 chicken carcass or 4 whole chicken breasts or sufficient chicken pieces
6 qts. water
8 peppercorns
1 lg. bay leaf
6 med. stalks celery with leaves, chopped
2 to 3 lg. potatoes, cut up
6 carrots, cut up
2 to 3 lg. onions, cut up
1 c. med. barley
1 med. can peeled tomatoes, cut up (add juice)
1/2 tsp. poultry seasoning
1/4 tsp. marjoram
1/2 tsp. thyme
1 tbsp. parsley
1 pinch of rosemary
4 to 6 chicken bouillon cubes

Place chicken in 8 quart soup pot. Add 6 quarts water, peppercorns and bay leaf. Simmer at least one hour. Strain liquid to remove peppercorns and bay leaf. Skim fat. Return liquid only to pot. Cover and continue to simmer. Add: celery, potatoes, carrots, onions, barley, tomatoes, seasonings and bouillon. Other vegetables may be added if desired. Remove chicken from bones and add to pot. Cover and continue cooking 1 hour. Additional seasonings may be added if desired.

NOTE: Turkey may be used in place of chicken.