Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
Meanwhile, cook barley according to
package instructions.
Strain stock, reserving chicken breasts
and discarding all other solids. Remove
meat from bone, and shred into 2-inch
pieces. Reheat stock and chicken in a
saucepan, and stir in salt.
Just before serving, finely chop remaining
parsley with the lemon zest until
combined. Heat oil in a skillet over
medium-high heat. Add sliced garlic,
and cook, stirring, until fragrant but not
browned, about 30 seconds.
Divide barley, stock, and chicken
among 6 bowls. Garnish with sliced garlic
and parsley-lemon mixture.
THIS BROTH SOUNDS DELICIOUS AND IS!