1. To make the stock,pick off all the meat left on the carcass and the leg. Chop the meat into about half centimetre dice and set aside.
2.Place the bones,skin and any jelly and fat into a large pot with the peppercorns,garlic,onion,bay leaf and crumbled stock cube and cover with cold water. Bring the pot to the simmer and cook for 20 minutes.
3.Strain off the liquid and discard the bones and aromatics. You should have about 1½ to 2 litres of liquid.
4. To make the soup,simmer the barley for 10 minutes,drain and set aside.
5.In a large saucepan over medium heat add the virgin oil,onion and garlic and cook for about four minutes or until softened.
6.Add the celery,leek and carrot and cook over a low to medium heat for about 20 minutes or until caramelised.
7.Add the spices,bay leaves,cabbage and silverbeet,season and cook,stirring,for about 10 minutes.
8.Add the beans,zucchini,barley and the stock,bring to the simmer and cook for 20 minutes (adding more water if needed).
9.Stir through the reserved chicken,simmer briefly,adjust the seasoning if necessary and serve.
Tips
1. Throw any herbs you have,such as thyme sprigs,oregano or parsley stalks,into the stock.
2. Fresh fennel is great in this,and you can also add a handful of frozen peas at the end.