Whole-Food Chicken and Barley Soup

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Add the diced onion, sliced carrots, and celery stalks. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the low-sodium chicken broth and add the rinsed pearl barley, whole chicken breast, fresh thyme sprigs, and bay leaf.

Bring the soup to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer gently for 30 minutes, or until the barley is tender and the chicken is cooked through.

Carefully remove the chicken breast from the pot and transfer it to a cutting board. Shred the meat using two forks.

Discard the thyme sprigs and bay leaf from the pot. Return the shredded chicken to the soup.

Season with kosher salt and black pepper to taste. Stir in the freshly chopped parsley, remove from heat, and let sit for 5 minutes before serving.