Before you dive into cooking, prep all your ingredients. Chop the carrots, onions, and celery into small pieces. Mince the garlic and chop the parsley finely. This will make the cooking process smooth and enjoyable.

In a large pot, heat the olive oil over medium heat. Toss in the diced carrots, onions, and celery. Sauté the vegetables for about 5-7 minutes, until they are softened and the onions are translucent. Stir occasionally to prevent burning. The aroma will start to lift your spirits. Add the minced garlic and cook for another minute until fragrant.

Next, add in the skin-on, bone-in chicken breast. Pour in the chicken stock, ensuring the chicken is fully submerged. Toss in the bay leaves and dried thyme, then bring the mixture to a simmer. This step is crucial; it allows the flavors to meld and the chicken to cook through, typically for about 20-25 minutes.

Once the chicken is cooked, remove it from the pot and set it aside to cool. Stir the uncooked pearl barley into the broth and let it cook for about 30-40 minutes until it's tender and has absorbed some of the flavors.

While the barley is cooking, shred the chicken meat from the bones. Discard the skin and bones. Break the chicken into bite-sized pieces to reintroduce into the soup.

After the barley is tender, return the shredded chicken to the pot. Stir in the chopped parsley and season with freshly ground black pepper to taste. Allow it to simmer for another few minutes before serving. Your kitchen will be filled with a warm and inviting aroma, promising a delicious meal ahead.