Step 1
In a large pot, heat the olive oil over medium heat. Add the leek and cook, stirring, for 3–4 minutes. Add the butter, garlic, celery, carrots and zucchini, stirring to combine. Cook for 6–8 minutes, until the vegetables begin to soften.
Step 2
Place the whole chicken in the pot, and add enough water to barely cover. Add the bay leaves, cover, and cook for 30–40 minutes, ensuring the chicken remains submerged in the liquid.
Step 3
Carefully remove the chicken from the pot and set aside on a plate to cool slightly. Add the pearl barley to the pot and simmer for 15-20 minutes until the pearl barley is tender. When the chicken is just cool enough to handle, shred the flesh, discarding any bones and skin, and return the shredded meat to the pot. Turn off the heat.
Step 4
Stir in the parsley and spinach and season well with cracked black pepper.
Step 5
Serve with freshly grated parmesan and toasted sourdough.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
