A comforting and flavorful soup perfect for any time of the year.
Heat the olive oil in a large Dutch oven over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, celery, carrots, and minced garlic. Sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pot.
Pour in the chicken broth and water. Add the salt, thyme, and black pepper. Bring to a boil.
Taste the broth and adjust the seasoning as needed.
Reduce the heat to low and let the soup simmer, partially covered, for 20 minutes.
Partially covering the pot allows steam to escape while maintaining a steady simmer.
Stir in the cooked chicken and barley. Cook for an additional 10 minutes.
Ensure the barley is tender and the chicken is heated through.
Serve the soup hot, garnished with fresh parsley if desired.
Serve with a slice of crusty bread for a complete meal.
