Ingredients
1 tbsp vegetable oil 
1 x 500g bag of frozen soffritto (or 250g carrots, 125g celery stalks and 125 g leeks cut into small dice) 
3 cooked chicken pieces 
100g pearl barley, rinsed 
1 litre of cold water 
2 chicken stock pots 
½ tsp ground black pepper 
Salt to taste (I find this needs ½ tsp to 1 tsp) 

Method
In a large saucepan or casserole pot add the oil and sauté the soffritto for 5-7 minutes until soft and translucent.   

While your vegetables are cooking, break or cut the chicken into bite sized pieces and add to the pot discarding the skin and bones.

Place the barley in the pan along with the pepper, water and stock pots.

Cook for 45 minutes - 1 hour until the pearl barley is soft. Check the seasoning and serve hot.