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Chicken Barley Soup

2 qt Water
2 lb Chicken necks, skinned
16 oz Can sliced tomatoes
1 c Sliced celery
1 c Sliced onions
1 c Sliced carrots
1/4 c Chopped parsley
6 tb Barley
1 Bay leaf
1/4 ts Marjoram

Bring water to a boil. Add necks and return to boiling. Skim as needed. Add remaining ingredients, cover and simmer 1 hour. Remove necks and refrigerate until cool enough to handle. Remove meat from bones and add to soup. Simmer until chicken is heated through and soup is hot. Befroe serving, skim fat and remove bay leaf.

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