Ingredients:

• 675 g – Leeks
• 3 – Chicken joints
• 50 g – pearl Barley
• sprig of Parsley
• sprig of Thyme
• salt and pepper
• 1.75 liters – water
• 2 Chicken stock cubes

Method:

1. Trim leeks and wash well.
2. Reserve one leek, cut remainder into 1 cm inch rings.
3. Place in a large saucepan with chicken joints, barley, parsley, thyme and seasonings.
4. Add water and stock cubes and bring to the boil.
5. Reduce heat, cover and simmer gently for 1-1.5 hours or until chicken and barley are tender.
6. Meanwhile, cut reserved leek into very thin slices and separate into rings.
7. Remove chicken joints from soup and take meat off bones, return meat to soup with leek rings. Bring soup back to boil and cook gently for 3 minutes.
8. Serve piping hot with crusty bread.