Chicken Soup

1 pound of chicken parts (skin removed)

6 cups water

1 tsp salt

1/4 tsp pepper

1 bay leaf

2 leeks (white part only)

2 medium potatoes peeled and diced

1 medium carrot grated

1 tbsp chicken bouillon powder

1 tsp parsley flakes

Place chicken parts, water, salt, pepper, and bay leaf in large sauce pan. Cooked uncovered 30 minutes until tender. Discard bay leaf. Remove chicken and set liquid aside. Remove meat from bones and chop. Return meat to liquid in sauce pan. Cut leeks in thin slices. Add to soup. Add potato, carrot, bouillon powder, and parsley. Simmer covered for 20 to 30 minutes more. Makes eight cups, freezes well, serves four.