Ingredients
- 1 carrot
- 1 stalk celery
- 1 bay leaf
- 1/2 barley
- 4 c water
- 2 1/2 lb frying chicken up (cut)
- 1 1/2 c leeks (sliced)
- 2 ts chicken bouillon
- 2 ts salt
- 1/4 ts pepper
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.
