Wash and rinse the pearl barley well in cold water.
Place in a pan with the chicken stock and bring to the boil, cover with a lid and simmer for 1 hour until the chicken is cooked through with no pink showing.
Add the chicken, onion, turnip and parsnip. Mix well, cook for 20 minutes. Add the leek, carrots, celery and seasoning and simmer for another 10 minutes.
Add more stock if needed, then serve topped with chopped parsley.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.