|1 cut-up chicken||1/2 cup barley|
|1/2 cup onion, chopped||1 chicken bouillon cube|
|1 cup celery, chopped||1/2 tsp dried sage|
|1 cup carrot, chopped|
Cover chicken with water in a large pot
Bring to a boil and reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally
Remove chicken from broth and coo
Cool broth, or refrigerate overnight and remove fat
Skin and de-bone chicken, and chop into bite-sized pieces
Re-heat broth to boiling and add remaining ingredients
Reduce to a simmer and cook for 1 hour or until barley is tender.
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