Step 1: Sauté the Aromatics

Heat a large heavy pot or Dutch oven over medium heat. Add the olive oil, carrots, onion, celery, and garlic. Stir frequently until the vegetables begin to soften and release their fragrance.

Step 2: Simmer the Chicken

Add the bone-in chicken breast, chicken broth, parsley, and bay leaves to the pot. Increase the heat slightly to bring the mixture to a boil. Once boiling, reduce the heat to low and cover with a lid. Simmer for about 30 minutes until the chicken and vegetables are fully tender.

Step 3: Shred and Finish

Carefully remove the chicken from the pot. Shred or cut the meat into bite-sized pieces and discard the bones. Return the chicken to the pot, stir in the pearl barley, and season with fresh black pepper. Continue to simmer for an additional 30 minutes or until the barley is cooked through and tender. Remove and discard the bay leaves before serving.

Pro Tips

• Be careful not to overcook the barley so it maintains its signature chewy bite.
• Taste your soup before adding extra salt, as the broth intensity can vary by brand.
• If the soup gets too thick while sitting, splash in a little more broth or water to reach your desired consistency.
• Always shred the chicken while it is warm so it stays moist and absorbs the broth flavors better.