1 1/2 c. chicken, boned and skinless
6 c. water
1 c. sliced carrot
1 c. sliced celery
1/2 c. pearled barley
2 tsp. or 2 cubes chicken bouillon
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 c. sliced leeks

Rinse chicken, then cut into bite size pieces. Heat all ingredients, except leeks, in a Dutch oven or large kettle to boiling point. Skim off any scum. Cover and simmer for 30 minutes. Add leeks and cook 15 or more minutes, until barley is tender. Remove bay leaf. Add water if soup becomes thicker than desired.

Serves 6.