2 1/2 lb Chicken — fryer, cut up
1 Carrot — sliced
c Barley 2 ts -Salt
1 Bay leaf
4 c -Water
1 Celery —
2 ts Chicken bouillon
1/4 ts -Pepper
1 1/2 c Leeks — sliced with tops
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.