3 lb. chicken, cut up
4 c. water
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 med. leeks, thinly sliced
2 potatoes, peeled and diced
1/2 c. barley
1/2 c. pitted, dried prunes, snipped
2 c. light cream

Combine chicken, water, carrot, celery, onion, salt, pepper and bay leaf in large saucepan. Bring to boil; reduce heat. Cover and simmer about 25 minutes or until chicken is tender. Remove chicken pieces from broth. Skim off fat when chicken is cool enough to handle. Remove and discard skin and bones. Cut up chicken. Remove bay leaf.

Add chicken and remaining ingredients except for cream to broth. Cover and simmer until potatoes are tender, about 20 minutes. Stir in cream, heat and serve.