In a large pot, heat oil. Add onion, carrots, celery, and garlic. Sauté for five to seven minutes, until softened.

Stir in chicken, barley, and potatoes. Season with garlic powder, salt, and pepper. Cook for two to three minutes to coat.

Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for one to one and a half hours, until the barley and potatoes are tender and the soup thickens naturally.

Stir in the peas and simmer for a few more minutes. Adjust seasoning to taste and remove the bay leaf.

To serve, ladle into bowls and top with fresh dill or parsley. Perfect with wide noodles or crispy bread on the side.