i) Place the legs, bay leaf, 1 carrot, 1 onion (halved), 1 stick of celery and ½ of the leek in a pot and add 2 litres of water.
ii) Simmer for 1½ hours.
iii) Cool and remove meat from the bone.
iv) Chop into small pieces.
v) Use the chicken cooking liquor that has been strained as the base for the soup
i) Place the chopped vegetables into the stock.
ii) Add the thyme sprig and bay leaf.
iii) Simmer for 25-30 mins.
iv) Then add the cooked barley or soup mix.
v) Add a little salt and pepper and finish by adding the cooked chicken and sprinkle with chopped parsley