Servings: 8 to 12

Broth: subheading: Broth:
4 large chicken leg quarters about 4 lbs) or one whole stewing chicken, about 3.5lbs 4 large chicken leg quarters about 4 lbs) or one whole stewing chicken, about 3.5lbs
1 tbsp olive oil 1 tbsp olive oil
1 yellow onion, roughly chopped 1 yellow onion, roughly chopped
1 carrot, roughly chopped 1 carrot, roughly chopped
1 stalk celery, roughly chopped 1 stalk celery, roughly chopped
2-3 garlic cloves 2 to 3 garlic cloves
3 quarts water 3 quarts water
1 bay leaf 1 bay leaf
3 sprigs thyme 3 sprigs thyme
4-6 whole peppercorns 4 to 6 whole peppercorns
 
Soup: subheading: Soup:
2-3 large leeks, white and light green parts only, thoroughly cleaned and sliced 2 to 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
1 carrot, diced 1 carrot, diced
1 stalk celery, diced 1 stalk celery, diced
1 tbsp butter 1 tbsp butter
1 tbsp kosher salt (more to taste) 1 tbsp kosher salt (more to taste)
1 cup pearled barley 1 cup pearled barley
1/2 cup heavy cream ½ cup heavy cream

Broth: subheading: Broth:
Heat 1 tbsp of oil in a large stock pot over medium heat. Brown chicken (in batches if necessary) on both sides and remove to a plate.
Add vegetables to the hot pan, top with chicken and any juices accumulated on the pan.
Cover with water and bring to a boil. Add herbs. Reduce to a simmer; simmer for about 1 hour, or until the chicken starts to fall off the bone.
Remove chicken to a plate. Let it cool until cool enough to handle (~15 minutes), then pull meat from the bones. Reserve meat in the refrigerator.
Place bones, skin, and any other non-meat bits back into the broth. Continue to simmer for at least another hour. Strain through a sieve, either directly into the soup pot (when directed), or into a bowl.
Soup: subheading: Soup:
Melt butter in soup pot over medium heat. Cook carrots and celery until it starts to brown a little, about 5 minutes.
Add leeks and cook about another 5 minutes, until they begin to wilt.
Add salt, then chicken broth, and barley. Bring to a boil, reduce to a simmer, and cook for about 45 minutes.
Add reserved chicken, pulled or cut into bite sized pieces if you wish, and cream. Taste and adjust salt content. (I used about 2 tbsp kosher salt in total.) Return to a simmer and cook about 15 more minutes to warm everything.