Chicken with Barley Soup
The stock for this chicken soup with barley, vegetables, and lots of seasoning comes from simmering chicken thighs in water.
In a large stockpot, combine the water, chicken thighs, and bay leaves.
Bring to a boil, reduce heat to low, cover, and simmer the chicken for about 30 minutes, or until it is tender.
Place the cooled chicken thighs on a cutting board.
Cut the remaining chicken into bite-sized pieces and add them to the broth after removing and discarding the bones, skin, and fat.
Remove fat from the surface of the cooled broth and discard it.
To the broth, add bay leaves, chicken bouillon, poultry seasoning, sage, carrots, celery, onion, pearl barley, and salt and black pepper.
Bring to a boil, lower the heat to low, cover, and simmer for 60 to 90 minutes, or until the barley is cooked and the vegetables are tender.
Just before serving, stir some lemon juice into the soup.