Ingredients
250 g carrots, cut into roughly 2cm pieces 
150 g celery stalks, cut into roughly 2cm pieces 
150 g leeks, cut into 2cm pieces 
3 cooked chicken pieces 
100 g 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) 

Devices 
TM5, TM6  

Method
Add carrots, celery and leeks then chop 20 sec/speed 4. Scrape down the sides. 

Break or cut the chicken into bite sized pieces and add to the bowl discarding the skin and bones. 

Place the barley in the mixing bowl along with the chicken, salt, pepper, water and stock pots. 

Cook 1 h/100°C//speed 1.

Check seasoning and serve.