Cock-a-Leekie Soup

Instructions

1. Prepare the chicken
   Place the whole chicken in a large pot and cover with cold water (about 10-12 cups). Bring to a boil, then reduce heat to simmer. Skim off any foam that rises to the surface during the first 10-15 minutes of cooking.
2. Make the broth
   Add half of the leeks, the carrots, celery, bay leaf, thyme sprigs, and peppercorns to the pot. Simmer partially covered for about 1 hour, or until the chicken is fully cooked and tender.
3. Shred the chicken
   Carefully remove the chicken from the pot and place on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into another large pot, discarding the cooked vegetables and herbs. When cool enough to handle, remove the chicken meat from the bones, discarding the skin and bones. Shred the meat into bite-sized pieces.
4. Add the barley
   Return the strained broth to a simmer and add the pearl barley. Cook for 20 minutes until the barley starts to soften.
5. Finish the soup
   Melt butter in a separate pan and sauté the remaining leeks until soft but not browned, about 5 minutes. Add the sautéed leeks, shredded chicken, and prunes (if using) to the broth. Simmer for an additional 10-15 minutes until the barley is tender and the flavors have melded together.
6. Season and serve
   Remove from heat and season with salt and freshly ground black pepper to taste. Stir in the chopped parsley. Ladle the hot soup into bowls and serve with crusty bread on the side.