British Cock a Leekie

Wash and slice the white and light green parts of the leeks into 1 cm (1/2 inch) rounds. Cut the chicken into bite-sized pieces. Rinse the pearl barley thoroughly under cold water until the water runs clear.

In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the sliced leeks and sauté gently for 5-7 minutes until they are softened but not browned, stirring occasionally.

Pour in the chicken stock. Add the rinsed pearl barley, pitted prunes (if using), and the bay leaf (if using). Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the pearl barley is tender.

Add the bite-sized chicken pieces to the simmering soup. Continue to cook for another 5-7 minutes, or until the chicken is cooked through and no longer pink. Skim any foam that rises to the surface if necessary.

Carefully remove and discard the bay leaf. Taste the soup and season generously with salt and freshly ground black pepper to your preference. Ladle the hot Cock-a-leekie into warm bowls, garnish with fresh chopped parsley, and serve immediately.