1 (2 1/2 to 3 lb.) chicken, cut up
4 c. water
1/2 c. finely chopped carrots
1/2 c. finely chopped celery
1/4 c. finely chopped onion
2 sprigs parsley
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 c. thinly sliced leeks
2 sm. potatoes (or more), pared & diced
1/2 c. quick cooking barley
2 c. light cream or 2% milk

In Dutch oven cook chicken, water, carrots, celery, onion, parsley, salt, pepper and bay leaf. Simmer until tender. Discard parsley and bay leaf. Bone chicken and chop meat. Set meat side. Add leeks, potatoes and barley to soup. Bring to boiling, reduce heat and simmer 15 to 20 minutes. Blend in the chicken pieces and the cream. Canned chicken broth and canned chicken can be used as a short cut. Serves 8.