1 fryer (2-3 lb.)
2 qt. water
1 1/2 c. diced carrots
1 c. diced celery
1 c. diced potatoes
1/2 c. barley
1 tsp. salt
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 tsp. diced sage

In a large kettle, cook chicken in water until tender. Cool. Take chicken off bones and cut into bite size pieces, skim fat off chicken broth. Return chicken and all remaining ingredients to kettle and simmer, covered for at least 1 hour or until all the vegetables and barley are tender. Remove bay leaf. Serve hot. Makes 1 1/2 quart.