3 med. leek
1 lb. diced cooked poultry
8 c. water
1 can Swanson chicken broth
1 c. celery, chopped
1 c. carrots, chopped
1 tbsp. pepper
1 tbsp. Worcestershire sauce
1/2 c. instant barley

Cut up leek. Add all ingredients and simmer for 2 hours. Add the instant barley shortly before serving to thicken your soup slightly. If is should get a little to thick, just add slight amount of water.