COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

Servings: 7
Ingredients:

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 t  Chicken bouillon
2 t  Salt
1/4 t  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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