Served as starter. Non-vegetarian dish. Speciality: Diabetic diet

1 Broiler-fryer Chicken (2-3 lbs.), cut up

2 quart Water

1 1/2 cup diced Carrots

1 cup diced Celery

1/2 cup Barley

1/2 cup Chopped Onion

1 Chicken Bouillon cube (optional)

1 teaspoon Salt (optional)

1 Bay Leaf

1/2 teaspoon Poultry seasoning

1/2 teaspoon Pepper

1/2 teaspoon dried Sage

In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay leaf.

Serves: 5

Yields: About 1 1/2 quarts

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