Add ingredients to the slow cooker – place the chicken thighs in the slow cooker and add the onion, leek, celery, carrot, thyme sprigs and bay leaf

Rinse the pearl barley in a sieve under cold water and then add it to the slow cooker

Add the rest of the ingredients – add the crushed garlic, the salt and a good grind of pepper, then pour in the chicken stock and stir

Slow cook – put the lid on the slow cooker pot and cook on low for 6 to 8 hours, or high for 4 hours

Remove chicken and herbs – Remove the bay leaf and thyme stalks and discard. Remove the chicken pieces to a plate and shred with two forks.

Blend – using a stick blender, blend the soup for a few seconds to thicken the broth a little. You still want lots of chunky veg left so don't overdo it.

Finish – add the chicken back into the soup along with the chopped parsley and stir

Adjust the seasoning – taste the soup and add more salt and pepper if necessary before serving.