Cock-A-Leekie (Chicken And Leek Soup)

• 2 1/2 lbs frying chickens, cut up
• 4 cups water
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 1/2 cup barley
• 2 teaspoons chicken bouillon
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 1/2 cups leeks, with tops (sliced and cleaned very well)

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.

frying chickens, water, carrot, celery, barley, chicken bouillon, salt, pepper, bay leaf, leeks

Taken from www.food.com/recipe/cock-a-leekie-chicken-and-leek-soup-7702 (may not work)