Remove the chicken skin. In a saucepan, place the chicken and liver, if available. Add the chicken broth and bay leaves. Bring to a boil and reduce the heat. Cover and simmer for about 45 minutes.
Remove the chicken from the broth. Allow to cool. Add the leek, barley and prunes to the broth. Simmer for 20 minutes.
Debone the chicken breasts and thighs. Cut the meat into pieces and put them back in the broth.
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