Ingredients

3 lb. chicken, cut in pieces
9 C. water
3 celery stalks with leaves
1 small onion
1/2 C. chopped onion
1/2 C. finely chopped carrot
1/2 C. chopped fresh parsley
1/2 C. uncooked barley
2 Tbsp. lemon juice
1 Tbsp. salt
1/2 tsp. pepper, freshly gro

Cooking Instructions

Place chicken, water, leaves from celery, and small onion in a large saucepan, reserving celery stalks. Cover saucepan and bring to a boil. Reduce heat and simmer 1-1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl. Chill until fat sets on top. Remove fat. Remove skin and bones from chicken; discard. Cut chicken into bite sized pieces; set aside. Return broth to saucepan. Chop reserved celery stalks. Add to broth with chopped onion, carrot, parsley, barley, lemon juice, and seasonings. Cover and simmer 20 minutes. Add fresh green beans and chicken. Continue cooking 15 minutes, or until beans are tender.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)