Chicken with Barley Soup

Step 1
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.

Step 2
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.

Step 3
Cool broth until the fat congeals on the surface; skim and discard fat.

Step 4
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.