In this contemporary take on a classic, barley replaces noodles, and a sprinkle of lemon zestand parsley brightens the broth.
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 topackage instructions.
Strain stock, reserving chicken breastsand discarding all other solids. Removemeat from bone, and shred into 2-inchpieces. Reheat stock and chicken in asaucepan, and stir in salt.
Just before serving, finely chop remainingparsley with the lemon zest untilcombined. Heat oil in a skillet overmedium-high heat. Add sliced garlic,and cook, stirring, until fragrant but notbrowned, about 30 seconds.
Divide barley, stock, and chickenamong 6 bowls. Garnish with sliced garlicand parsley-lemon mixture.
