Add chicken, onion, leek, carrots, fennel, celery garlic, thyme sprigs, bay leaf, chicken stock powder and water to a large pot. Cover with lid, and bring to boil, then reduce the heat and simmer until the meat is soft and easy come off from the bones (Don't forget remove the scum).
Transfer the meat into a bowl, leave to cool, then remove from bones and cut to smaller pieces.
Add barley into soup and cook until soft. Use tongs to remove thyme sprigs and bay leaf. Return the meat back into soup, stir taste and season with salt and pepper.
Serve the soup hot on it's own or with fresh bread roll and garnish with parsley.