Chicken Soup

Ingredients:

• 1 roast chicken
• 1 tablespoon olive oil
• 1 leek, trimmed, halved, washed, chopped
• 1 large carrot, peeled, chopped
• 2 celery stalks, chopped
• 1 litre chicken stock
• 3 cups cold water
• 1/2 cup pearl barley, rinsed
• 1 tablespoon chopped fresh flat-leaf parsley leaves

Method:

1. Remove and discard skin and bones from chicken. Shred meat.
   
2. Heat oil in saucepan over medium-high heat. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until leek is tender. Add stock and 3 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, skimming surface, for 25 to 30 minutes or until vegetables and barley are tender.
   
3.  Add chicken. Cook for 10 minutes or  until chicken is heated through. Stir in parsley. Season with salt and pepper. Serve.