Ingredients2 tbsp extra virgin olive oil1 large leek, sliced1 tbsp butter3 garlic cloves, chopped3 celery stalks, finely chopped2 large carrots, finely chopped1 large green zucchini, finely chopped1 whole chicken (about 1.3kg)3 bay leaves1½ cups pearl barley or dried soup mix1 cup chopped parsley2 cups baby spinach leavesfreshly grated parmesan and buttered sourdough, to serveMethodStep 1In 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 2Place 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 3Carefully 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 4Stir in the parsley and spinach and season well with cracked black pepper.Step 5Serve with freshly grated parmesan and toasted sourdough.