In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering, about 1-2 minutes.

Add 1 cup each of diced carrots, chopped celery, and diced onion, along with 3 minced garlic cloves. Sauté for 5 minutes until tender.

Stir in 1 pound of boneless skinless chicken thighs, 4 cups low-sodium chicken broth, 1 cup dry pearl barley, 2 tablespoons tomato paste, 1 teaspoon garlic powder, black pepper, 1 tablespoon dried parsley, and 1 teaspoon dried rosemary. Add 2 bay leaves and Parmesan rind if using.

Cover and bring to a boil over high heat for about 10 minutes. Reduce heat to medium-low and simmer covered for 20 minutes.

Carefully remove the chicken thighs, cool slightly, and shred them. Return shredded chicken to the pot.

Add 1 cup of corn and 1 cup of peas. Stir until heated through and remove bay leaves and Parmesan rind before serving.