1 Tbsp oil

1 large onion, chopped

2 cloves garlic, minced

8 cups chicken broth

2 cups carrots, chopped

2 stalks celery, sliced

14.5 ounce can of diced tomatoes

¾ cup pearl barley

2 cups cooked chicken cut into ½ inch pieces

2 bay leaves

3 sprigs thyme

3 sprigs rosemary

1 tsp salt 

½ tsp freshly ground black pepper

3 tbsp fresh parsley

3 tbsp fresh dill (for garnish)

1. Heat oil in a large pot over medium heat. Add onion, cook for 5 minutes until translucent. Add garlic, cook for an additional 30 seconds. Add remaining ingredients except for parsley and dill. 

2. Bring to a boil and simmer uncovered for 40 minutes. Add parsley, stir to combine. Serve and top with dill for garnish.