Ingredients

3 lb. chicken, cut in pieces
1/2 C. barley
9 C. water
2 Tbsp. lemon juice
3 stalks celery, with leaves
1 small onion
1/2 C. chopped onion
1/2 C. carrot, finely chopped
1/2 C. fresh parsley, finely chopped
1 Tbsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. celery seed
1-1/2 C. green beans, fresh, cut

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, and 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: