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2 1/2 lb Frying chicken cut up
4 c Water
1 ea Medium carrot, sliced
1 ea Medium stalk celery, sliced
1/2 c Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1 ea Bay leaf
1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven.
Reduce heat.
Cover and simmer 30 minutes.
Add leeks.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
chicken are done, about 15 minutes.
Remove chicken from broth and
cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces.
Skim fat from both.
Remove bay leaf.
Add chicken to
broth.
Heat until hot, about 5 minutes.
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