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 ts Chicken bouillon

2 ts Salt

1/4 ts 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.