Preparation

Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside. Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender. Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables. Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender. Stir in the vermouth and simmer for 2 minutes to heat through. To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.