Instructions
Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onion, carrot, celery, and leek, and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the fresh thyme and rosemary and continue to cook for another minute.
Next, add the pearl barley and stir to combine with the vegetables and herbs.
Place the chicken breasts on top of the vegetables and barley, and add the bay leaves.
Pour in the chicken stock, and stir gently.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 45-50 minutes, or until the barley is tender and the chicken is cooked through.
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
Return the shredded chicken to the pot, and stir in the fresh parsley.
Season to taste with salt and freshly ground black pepper.
Taste the soup and add salt and freshly ground black pepper if you like.
ADVERTISEMENT
