Cock-a-leekie soup

Method

Place the whole chicken in a large stockpot with cold water, onion, carrots, celery, bay leaves, thyme, peppercorns and salt. Bring to a gentle boil, then reduce heat and simmer for 1.5 hours, skimming any scum from the surface. Remove the chicken and set aside to cool slightly, then shred the meat, discarding skin and bones, and return the meat to the pot. Strain the broth through a fine sieve, discarding vegetables and herbs, then return to the cleaned pot. Add the pearl barley and bring back to a simmer for 20 minutes. Slice the leeks into 1 cm rounds and add to the pot with the prunes, simmering for a further 20-25 minutes until the barley and leeks are tender. Taste and adjust seasoning, then serve hot in bowls garnished with chopped fresh parsley.