Ingredients
2 quarts of chicken stock
1-2 lbs of cooked chicken
1/2 cups of barley
1 1/2 cups of carrots, diced
1 cup of celery, diced
1/2 cup of onion, diced
1 teaspoon of poultry seasoning
1/2 teaspoon of ground pepper
1/2 teaspoon of dried sage
Preparation
Toss all ingredients in a large pot and simmer until barley and vegetables are tender, about one hour.
