Bok Choy and Barley Soup with Chicken Shreds

1.Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables begin to soften.

2.Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

3.Pour in the chicken broth and bring to a simmer. Add the rinsed pearl barley and chicken breasts to the pot.

4.Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the barley is tender.

5.Carefully remove the cooked chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.

6.Add the chopped bok choy to the soup. Cook for 3-5 minutes, or until the bok choy is tender-crisp.

7.Return the shredded chicken to the pot. Stir well and season with salt and freshly ground black pepper to taste.

8.Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.