Ingredients for 7 servings:
1. 2 1/2 lbs frying chickens, cut up
2. 4 cups water
3. 1 medium carrot, sliced
4. 1 stalk celery, sliced
5. 1/2 cup barley
6. 2 teaspoons chicken bouillon
7. 2 teaspoons salt
8. 1/4 teaspoon pepper
9. 1 bay leaf
10. 1 1/2 cups leeks, with tops (sliced and cleaned very well)
Directions:
1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
2. Reduce heat, cover and simmer 30 minutes.
3. Add leeks.
4. Bring back to a boil; reduce heat.
5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
6. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
7. Skim fat from both and remove bay leaf.
8. Cut chicken into 1 inch pieces and return to broth.
9. Heat about 5 minutes; serve.
