Chicken Barley Soup

1-2 lb chicken; 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 ea 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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