I made this with the leftover chicken and carcass from our Thanksgiving roasted chicken. It's an easy recipe and very economical. We buy our barley in bulk and are going to incorporate it into our meals on a regular basis.
1 broiler/fryer (2 to 3 pounds), cup up. 8 cups water 1 1/2 cups chopped carrots 1 cup chopped celery 1/2 cup medium pearl barley 1/2 cup chopped onion 1 teaspoon chicken bouillon granules 1 teaspoon salt, optional 1 bay leaf 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 1/2 teaspoon sage
Cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and let simmer for 1 hour or until barley and vegetables are tender. Discard bay leaf. Yield: about 5 servings. (1 1/2 quarts)
Notes: I used the leftover carcass from our chicken and cooked that with the water to make the broth. I didn't skim off the fat (there wasn't much). Used seasoning salt instead of regular salt. Soaked the barley for a couple hours in water to reduce the cooking time. (we live at 6000 feet, so things take longer to cook). I highly recommend a bouillon called Better Than Bouillon. It comes in several different varieties and is all natural and adds a very very good flavor to dishes. It can be a little pricey, but I wait until it's on sale and stock up.