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Chicken Barley Soup

1 1/2 lb Chicken (1-2 lb); cut up
2 qt Water
1 1/2 c Carrots; diced
1 c Celery; diced
1/2 c Barley
1/2 c Onion; chopped
1 Chicken bouillon; optional
1 ts Salt; optional
1 Bay leaf
1/2 ts Poultry seasoning
1/2 ts Pepper
1/2 ts Dried sage

In large kettle, 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. Simmer, covered, for at least 1 hour or until vegetables and barley are tender. Remove bayleaf.

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