Start by heating the olive oil in a large Dutch oven over medium-high heat. As the oil shimmers, it’s time to add in the chopped onion, carrots, and celery. Sauté these aromatic vegetables for about five minutes. You'll notice the vegetables begin to soften and the onion turns translucent, releasing its sweet fragrance.
Next, pour in the chicken broth, and add the chicken breasts, pearl barley, chicken bouillon, salt, black pepper, and bay leaves. Stir everything together, making sure the chicken is submerged in the broth. Bring the mixture to a rolling boil, which will enhance the flavors.
Once boiling, reduce the heat to medium-low and cover the pot with a lid. Allow the soup to simmer gently for 45 minutes to an hour. During this time, the barley will cook, absorbing the flavors and becoming tender. Stir occasionally, and keep an eye on it!
When the barley is tender, carefully remove the bay leaves from the soup. Next, take out the cooked chicken breasts from the pot. They should be juicy and tender. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and give everything a good stir. Taste the soup at this point to check for seasoning. If you feel it needs a little more flavor, you can add a pinch more salt or pepper to your liking.
Once the seasoning is just right, your Chicken Barley Soup is ready to be served. Ladle the soup into bowls, making sure each bowl has a good amount of chicken, barley, and vegetables. Enjoy it hot!
