1 parsnip, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks with leaves, chopped
2 bay leaves
2 quarts chicken stock
2 bone-in, skin-on chicken breasts
4 bone-in, skin-on chicken thighs
½ cup uncooked pearled barley
1½ tsp. curry powder
1 tsp. allspice
1 tsp. salt plus more to taste
1 cup pitted prunes, quartered (about 8 prunes)
2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
Hearty bread for serving
First, prepare the leeks: Trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift the leeks out of the bowl and into a colander. Rinse well under cold water.
Slice into ½-inch-thick half-rings and set aside.
In a large pot, add the parsnip, carrot, celery, bay leaves and chicken stock. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 minutes.
Add the chicken breasts and thighs to the pot and return to a boil. Reduce heat, cover and simmer over low heat for 30 minutes. Remove the chicken to a bowl to cool. Remove the bay leaves and discard.
Add the leeks, barley, curry powder, allspice and salt to the broth, and simmer over low heat until the leeks are soft, about 30 to 40 minutes.
Meanwhile, skin and de-bone the chicken and chop the meat into small pieces. Set aside.
Once the leeks are soft, add the meat and prunes to the soup. Simmer until the prunes are soft, about 5 minutes.
Stir in the Worcestershire sauce, and season to taste with salt and pepper.
Divide among 4 to 6 bowls and serve with hearty bread.