Chicken Barley Soup

Description
Makes 8 servings. Each serving 1½ cups

Ingredients

 * 3 lbs chicken, cut in pieces
 * ½ cup uncooked barley
 * 9 cup water
 * 2 tbsp lemon juice
 * 3 celery stalks with leaves
 * 1 small onion
 * ½ cup chopped onion
 * ½ cup finely chopped carrot
 * ½ cup chopped fresh parsley
 * 1 tbsp salt
 * ½ tsp pepper, freshly ground
 * ¼ tsp celery seed
 * 1½ cup green beans cut, fresh

Directions

 * 1) Place chicken, water, leaves from celery and small onion in a large saucepan.
 * 2) (reserve celery stalks).
 * 3) Cover saucepan and bring to a boil; reduce heat and simmer 1 ½ hours until chicken is tender.
 * 4) Remove chicken.
 * 5) Strain broth into bowl; chill until fat sets on top.
 * 6) Remove fat.
 * 7) Remove skin and bones from chicken, discard.
 * 8) Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions).
 * 9) Return broth to saucepan.
 * 10) Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
 * 11) Cover and simmer 20 minutes.
 * 12) Add fresh green beans and chicken; continue cooking 15 minutes or until beans are tender.