A comforting and hearty chicken and barley soup, perfect for chilly days.
Heat the olive oil in a large stockpot over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chicken thighs and cook until browned on both sides. Remove and set aside.
Browning the chicken adds depth to the flavor of the soup.
In the same pot, sauté the celery, carrots, and onion until softened.
Stir frequently to prevent the vegetables from burning.
Add the mushrooms and garlic, cooking until fragrant.
Garlic burns quickly, so keep an eye on it.
Stir in the barley, tomatoes, Worcestershire sauce, basil, thyme, and oregano.
Mix well to coat the barley with the flavors.
Return the chicken to the pot and add enough water to cover the ingredients. Bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat to low, cover, and simmer until the barley is tender and the chicken is cooked through.
Check occasionally and stir to prevent sticking.
Remove the chicken, shred it, and return it to the pot. Adjust seasoning with salt and pepper.
Taste the soup before adding salt as the Worcestershire sauce is salty.
Stir in the parsley and serve hot.
Add parsley just before serving to retain its fresh flavor.
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