Saute about 2 tablespoons of chopped jarred garlic along with about 1/2 (or more) of a medium white onion. Add two large carrots, sliced or chopped, and about 2 ribs of celery, chopped. Add a small potatoe, finely chopped adds a little more thickness to soup by releasing starch. Meanwhile cook the barley – you’ll need about 1/2 cup to 1 cup when cooked, depending on how thick you like your soup.
Add 2 cartons of chicken broth (reduced or no sodium) to the pot. Season with pepper. Add about 2 – 3 tablespoons of lemon juice, to taste. Add a generous amount of fresh or dried dill, and fresh or dried parsley (optional) to taste. Add about a cup of chopped, cooked chicken to the pot. Bring to a boil, then simmer for about 20 minutes on low. When barley is fully cooked, add to pot – don’t add if undercooked because it will absorb too much liquid from the soup.