Heat 2 Tbsp olive oil in large Dutch oven over medium high heat. Toss in onions, carrots and celery; sauté vegetables until softened, about 4 minutes. Add minced garlic and sauté 1 minute. Stir in flour.
Pour in chicken broth, bouillon and 3 cups water. Add barley and chicken breasts then bring liquid to boil and reduce heat. Simmer 20 minutes.
Remove chicken breasts carefully with tongs, shred into bite size pieces and return to pot. Stir in parsley, thyme, sage, and salt and pepper to taste. Simmer an additional 15-20 minutes, or until barley is tender. Enjoy!
Notes
Eating barley on a regular basis will lower cholesterol and fights cancer due to its high fiber content.