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2½ pound Chicken, Cut Up
1 medium Carrot, Sliced
½ cup Barley
2 teaspoon Salt
1 Bay Leaf
4 cup Water
1 cup Celery, Sliced
2 teaspoon Chicken Bouillon
¼ teaspoon Pepper
1½ cup Leeks, Sliced
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, 5 minutes.
1 medium Carrot, Sliced
½ cup Barley
2 teaspoon Salt
1 Bay Leaf
4 cup Water
1 cup Celery, Sliced
2 teaspoon Chicken Bouillon
¼ teaspoon Pepper
1½ cup Leeks, Sliced
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, 5 minutes.