Heat the olive oil in a soup pot. Season the chicken with salt and pepper and sear until browned on both sides, about 4 minutes per side, remove from the pot.

Add the leeks and saute until wilted and starting to brown.

Add the garlic and stir to incorporate and soften.

Add the wine and use a spatula to scrape any bits from the bottom of the pan while the wine cooks down and the mixture is creamy.

Return the chicken to the pot and add the thyme, bay leaves, barley, and stock.

Season with uumammi seasoning, and salt and pepper, to taste.

Bring the soup up to a boil, reduce to a simmer and cook, covered, for 1 hour.