I love barley especially in soup, this chicken, barley and leek soup recipe is right up my alley. Barley is a wholesome, whole grain so give it a try, it's a nice change from your ordinary old chicken noodle.

1 whole small chicken or several chicken thighs and legs
2 lb leeks
1 Watkins bay leaf
1 large carrot, peeled and thickly sliced
10 cups water
2 tablespoons Watkins chicken soup base
1/2 cup pearl barley
Salt and Watkins black pepper
Fresh chopped or Watkins parsley

Directions: Place chicken in a large deep pan, slice half of the leeks and place them in pan.  Add the bay leaf, a little parsley, carrot, water and chicken soup base and bring to a boil.  Reduce heat and cover.  Simmer gently for approximately 1 hour and 30 minutes.  Skim off any excess fat at the top of the pan occasionally during simmering. 

Leave until slightly cooled and strain soup into another large pan.  Discard all the chicken skin, bones, and vegetables.  Shred or chop all the chicken meat and set aside to add to the stock later. 

Rinse the pearl barley add to the clear chicken stock bring to a boil and simmer over low heat for approximately 15 to 20 minutes. Add remaining chopped leeks and reserved chicken meat, simmer until barley is tender about 10 minutes.  Season with salt and pepper to taste.  Serve in warm bowls and garnish with more parsley if desired.

Watkins herbs, spices, and chicken soup base turn ordinary foods into gourmet creations. You'll find these and more pantry essentials in the US store or the Canadian store.

Tip: Leeks can be sandy inside, split them in half length wise and rinse well under running water to dislodge any grit and dirt.