Ingredients:
2 1/2 Frying Chickens
4 Water
1 Carrot
1 Celery
1/2 Barley
2 Chicken Bouillon
2 Salt
1/4 Pepper
1 Bay Leaf
1 1/2 Leeks
Directions:
Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
Reduce heat, cover and simmer 30 minutes.
Add leeks.
Bring back to a boil; 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.
Skim fat from both and remove bay leaf.
Cut chicken into 1 inch pieces and return to broth.
Heat about 5 minutes; serve.