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Chicken Leek Soup (Cock-a-Leekie)

2 1/2 lb Frying chicken cut up
4 c Water
1 Medium carrot, sliced
1 Medium stalk celery, sliced
1/2 c Barley
2 ts Chicken bouillon
2 ts Salt
1/4 ts Pepper
1 Bay leaf
1 1/2 c Sliced leeks, with tops

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, about 5 minutes.

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