2 1/2 lb Frying chicken cut up
4 c  Water
1    Medium carrot, sliced
1    Medium stalk celery, sliced
1/2 c  Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1    Bay leaf
1 1/2 c  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.