I made a large pot of cockaleekie yesterday, enough to last me at least a week.

A kilo of chicken thigh meat, three large leeks, 200 grams of pot barley, two litres of chicken stock, 100 grams or so of bacon lardons (I happened to have some pancetta, so I used that), some garlic, some thyme, some ground black pepper, just enough salt -- the bacon might provide enough.

Cockaleekie soup (or stew, depending on how much stock you put in it) is an elemental dish that makes me happy just in the contemplation. It can be fancied up or dressed down -- in my impecunious youth, when leeks were still cheap, I made it with plain water and a frozen stewing hen -- but it's always soothing as well as nutritious.