A comforting and nutritious soup perfect for any season.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Add the diced onion, celery, carrot, and minced garlic to the pot. Sauté until softened, about 8 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the thyme, salt, and pepper, and cook for an additional minute.
This step helps to bloom the spices, enhancing their aroma and flavor.
Pour in the chicken stock and bring the mixture to a boil.
Scrape the bottom of the pot to release any browned bits for extra flavor.
Add the pearl barley, reduce the heat to low, cover, and simmer for 45 minutes.
Stir occasionally to prevent the barley from sticking to the bottom.
Stir in the cooked chicken and green beans. Cover and simmer for an additional 15 minutes.
Cut the green beans into bite-sized pieces for easier eating.
Stir in the grated Parmesan cheese until melted and serve hot.
Serve immediately to enjoy the soup at its best temperature.
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