Chicken Barley Soup

Source: saved recipe images, Taste of Home (Google Drive)

Ingredients

• 1 broiler/fryer chicken (2 to 3 lbs), cut up
• 8 cups water
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1/2 cup medium pearl barley
• 1 tsp chicken bouillon granules
• 1 tsp salt, optional
• 1/2 tsp poultry seasoning
• 1/2 tsp pepper
• 1/2 tsp rubbed sage
• 1 bay leaf

Directions

1. In a large stockpot, cook chicken in the water until tender.
2. Cool the broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes.
3. Return meat to the pot along with the remaining ingredients. Bring to a boil.
4. Reduce heat; cover and simmer 1 hour, or until vegetables and barley are tender.
5. Discard bay leaf before serving.

Notes

Per 1 cup serving (calculated without added salt): 333 calories, 14g fat (4g saturated), 84mg cholesterol, 285mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 29g protein.