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Chicken & Barley Soup
1/4 pound chicken, cut up water to cover
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup pearl barley
1 chicken bouillon cube
1/2 tsp. sage pepper to taste

Cover chicken with water in a large pot and bring to a boil. Reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally. Remove chicken from broth and cool. Cool broth or refrigerate overnight and remove fat. Skin and debone chicken and chop into bite-size pieces. Re-heat broth to boiling. Add remaining ingredients. Reduce to a simmer and cook for an hour or until barley is tender.

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