Ingredients:
2 1/2 lbs frying chickens, cut up
4 cups water
1 medium carrots, sliced
1 stalk celery, sliced
1/2 cup barley
2 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaves
1 1/2 cups leeks, with tops ( sliced and cleaned very well)
Directions:
Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
Reduce heat, cover and simmer 30 minutes.
Add leeks.
Bring back to a boil; 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.
Skim fat from both and remove bay leaf.
Cut chicken into 1 inch pieces and return to broth.
Heat about 5 minutes; serve.
Servings: 7
Time preparation: 10 min.
Time total: 60 min.