Place all the stock ingredients in a stockpot and cover with water. Bring to a boil, reduce heat, cover and simmer at least 2 hours. Let cool slightly.
Remove the chicken from the stockpot and cut into small pieces, discarding skin and bones. Strain the stock and discard the solids.
Reheat the stock and add the soup ingredients in the order specified. After adding the chicken, simmer 10 minutes before adding the remaining ingredients. Simmer 15 more minutes or until barley and vegetables are tender. Add the parsley at the last minute.