1 whole chicken or about 3 lb. chicken parts
12 c. water
2 carrots, ends removed
2 med. onions, peeled and quartered
2 ribs celery
Several sprigs parsley
2 tsp. salt
1/2 tsp. pepper

SOUP:

1/2 c. barley
1 c. sliced celery
1 c. sliced carrots
1 c. chopped cabbage
1 med. onion, chopped
2 c. frozen mixed vegetables including some broccoli and cauliflower with corn and green beans and limas
1 (1 lb.) can tomatoes
2 tbsp. chopped parsley
1/2 tsp. thyme; optional
1/2 tsp. marjoram; optional
1 tsp. poultry seasoning
Salt and pepper to taste

Place chicken, water, whole carrots, onions, celery, parsley sprigs, 2 teaspoons salt and 1/2 teaspoon pepper into large stockpot. Bring to a boil, skimming off foam as it accumulates. Reduce heat, cover and cook until chicken begins to fall form the bones, about 2 hours.

Remove chicken. Stir broth, pressing again solids to extract juice. Discard vegetables, return broth to pot. When chicken is cool enough to handle, remove skin and bones. Chop meat into bite size pieces.

If possible, make soup to this point a day ahead. Cover and refrigerate broth and chicken separately. Fat will congeal on top of the broth when chilled and can be removed before proceeding with the soup. If not making ahead, skim fat from top of broth.

Heat broth to boiling and stir in barley. Simmer, covered, for 30 minutes. Add remaining ingredients and simmer 30-45 minutes or until vegetables are tender. Stir in chicken and season with additional salt and pepper, if needed.

Makes 8 servings.