Put 1.5 litres water in a pan on a high heat to boil.
Pick all the remaining chicken from the carcass then place the bones into the water in a large sauce pan with a pinch of salt and simmer for 30 minutes.
Cover and set the chicken meat aside in the fridge.
While the stock is simmering, put another large pan on a medium heat and add the butter and oil. Add the diced carrots, celery and onion. Turn down the heat to low and cover the pan with a lid. Fry for 20 minute, stirring from time to time. Try not to colour the vegetables too much. If they look to be burning ass a little water and replace the lid.
Add the garlic and rosemary to the vegetables and continue cooking for another 5 minutes.
Carefully remove the carcass from the stock you have just created and discard it. Strain the stock through a fine mesh sieve into your vegetables and bring to the boil. Once boiling, add the barley and cook for 30 minutes until barley is soft. Add the sliced leeks and chicken meat, then the dumplings, cover and simmer for 10 minutes.
Serve in warm bowls.
When frying off the vegetables, remember to check for burning!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.