Chicken soup, three ways

My sister in law was ill last week and I remembered how I often make chicken soup for people after they have babies, and that a good dose should restore.  First we bought a chicken from her husband(Henry the butcher), then I set about making the first of three soups out of the one chicken.
Chicken Broth Recipe,
1 chicken
bay
peppercorns
parsley
onion
celery heart
leek
carrots
pearl barley
Place the chicken in a large saucepan cover with water add a halved onion, 12 peppercorns, 2 bay leaves and parsley stalks.( I also added a generous heart of celery to fit in with an Elizabeth David recipe).
Leave this to simmer for an hour until the chicken is cooked. Strain about half the stock into another saucepan and add chopped leek, carrot, celery and pearl barley.  Take some chicken from the cooked bird and add to the soup.  When the vegetables are tender add the chopped parsley.  Give to a friend.
2nd soup;  Elizabeth David's Mousseline de Celeris.
This is a variation on her recipe.
Take some strained chicken stock, heat.  For each half a pint you need one egg yolk.  Beat the yolks well with a drop of lemon juice.  Add a little hot stock to this, beat, and then add this to the rest of the stock, stirring all the time until slightly thickened.  Season, this a makes a moorish light soup.
3rd soup;  Cream of chicken soup.
Make a bechamel sauce, today I used Delia's all in one -putting butter, flour and milk into the pan and stirring whilst heating until thickened.  Add some strained chicken stock to the bechamel gradually stirring, then add some small pieces of cooked chicken.  Season with white peeper and salt. This soup resembles tinned chicken soup, but far tastier and a great comfort food.
I am still left with cooked chicken that we will use tomorrow to stuff pancakes.