One  2-1/2 to 3 pound broiler-fryer chicken, cut up
4 cups water
1 cup finely chopped carrot
1 cup finely chopped celery
1/2 cup finely chopped onion
2 sprigs parsley
2 teaspoons salt
1/4 teaspoon white pepper
1 bay leaf
1-1/2 cups thinly sliced leeks (1/2 pound) - wash thoroughly to remove any grit
1 large or 2 small potatoes, peeled and chopped (1/2 to 3/4 cup)
1/2 quick cooking barley
2 cups half-and-half (light cream)
sliced leeks for garnish

In large kettle or Dutch oven (5-quart) combine the cut-up chicken and water.  Add carrot, celery, onion, parsley, salt, pepper and bay leaf.  Bring to boiling; reduce heat.  Cover and simmer for 25 minutes or until chicken is tender.

Remove chicken pieces, bay leaf, and parsley from the broth.  Discard bay leaf and parsley.  Let chicken and broth cool.  When chicken is cool enough to handle, remove meat, discarding skin and bones.  Chop meat and set aside.  Skim off fat from the broth.  Add the 1-1/2 cup leeks, chopped potato, and barley to the broth.  Bring mixture to boiling; reduce heat.  Cover and simmer 15-20 minutes.

Stir in half-and-half and reserved chopped chicken about 5 minutes before serving.  Heat soup through.  To serve, ladle soup into individual soup bowls and top with additional sliced leeks and/or parsley for garnish.  This is especially nice served with fresh Italian bread and a nice white wine.

Makes 6 servings.

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