prep time: 10 minutes │ cook time: 50 minutes │ total time: 1 hour

Ingredients:

• 2 ½ lb. whole chicken, cut into parts

• 4 cups water

• 1 medium carrot, sliced

• 1 stalk celery, sliced

• ½ cup barley

• 2 teaspoons chicken bouillon

• 2 teaspoons salt

• ¼ teaspoon pepper

• 1 bay leaf

• 1 ½ cups leeks, with tops (sliced and cleaned very well)

Instructions:

1. Heat all ingredients except leeks to a boil in large stockpot or Dutch oven; reduce heat, cover and simmer 30 minutes.

2. Add leeks and bring back to a boil; reduce heat.

3. 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.

4. Skim fat from broth and remove bay leaf.

5. Cut chicken into 1 inch pieces and return to broth.

6. Heat about 5 minutes; serve.

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