2 1/2 lb Chicken -- fryer, cut up

1 Carrot -- sliced

c Barley 2 ts -Salt

1 Bay leaf

4 c -Water

1 Celery --

2 ts Chicken bouillon

1/4 ts -Pepper

1 1/2 c Leeks -- sliced with tops

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.