Ingredients:
• 2 chicken breasts
• 2 quarts chicken stock
• 1 1/2 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup medium pearl barley
• 1 bay leaf
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon dried sage
Directions:
• In a Dutch oven or stockpot cook chicken in the stock until tender. Remove the chicken and set aside until cool enough to handle. Cool stock and skim off the fat.
• Saute carrots, celery and onions in butter until translucent and add to the stock
• cut meat into cubes, or shred (your choice), and return to the pot with all the remaining ingredients.
• Bring to a boil, lower heat, cover and simmer until the vegetables and barley are tender (about1 hr)
• Remove bay leaf before serving . Salt to taste
