Cock-a-leekie (chicken & leek soup)

Yield: 7 Servings

Measure Ingredient
2½ pounds Frying chicken cut up
4 cups Water
1 each Medium carrot, sliced
1 each Medium stalk celery, sliced
½ cup Barley
2 teaspoons Chicken bouillon
2 teaspoons Salt
¼ teaspoon Pepper
1 each Bay leaf
1½ cup 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.

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