Chicken with Barley Soup

Name: Chicken with Barley Soup
Total time: 110
Yield: 6
Ingredients: 8 cups water; 2 pounds chicken thighs, or more to taste; 1.5 cups chopped carrots; 1 cup chopped celery (try to include celery leaves); 1 onion, chopped; 0.75 cup pearl barley; 3 bay leaves; 1 cube chicken bouillon, or more to taste; 1 teaspoon poultry seasoning; 1 teaspoon rubbed sage; 1 teaspoon salt, or to taste; 0.25 teaspoon ground black pepper; 2 tablespoons lemon juice

Recipe by Carolyn LaLumiere Miller from allrecipes.com

Lunch 2 Hr. 50 Mins.

Ingredients

6 servings

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8 cups water
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2 pounds chicken thighs, or more to taste
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1.5 cups chopped carrots
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1 cup chopped celery (try to include celery leaves)
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1 onion, chopped
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0.75 cup pearl barley
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3 bay leaves

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1 cube chicken bouillon, or more to taste
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1 teaspoon salt, or to taste
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0.25 teaspoon ground black pepper
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2 tablespoons lemon juice

Instructions

Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
Cool broth until the fat congeals on the surface; skim and discard fat.
Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.