Wash and soak pearl barley in water so that it can rehydrate while you prep the vegetables
Preheat instant pot to saute or heat up saucepan.
Wash and slice leek into rings first so you can fry it while dicing the rest of the vegetables. Go to Instant pot or conventional saucepan method for instruction.
Wash, peel and dice the carrots and potatoes while leek slices are sauteeing.
Wash and dice the zucchini, broccoli and celery sticks.
Chop parsley and oregano.
Instant pot method
Place 2 Tbsp olive oil in saucepan and fry leeks until soft.
Saute the rest of the vegetables EXCEPT broccoli, parsley and oregano.
Add chicken pieces, chicken bouillon powder and bayleaf.
Add boiling water
Set to pressure cook for 15 minutes
When pressure is released (deliberately or naturally) add chopped broccoli and allow to cook for 2 minutes.
Before serving, remove bayleaf and chicken bones, if any.
Season with salt and fresh ground pepper to taste.
Add fresh parsley and oregano. Stir
Conventional saucepan method
Place 2 Tbsp olive oil in saucepan and fry leeks until soft.
Saute the rest of the vegetables EXCEPT broccoli, parsley and oregano.
Add chicken pieces, chicken bouillon powder and bayleaf.
Add boiling water
Bring to a boil and then simmer for 30 minutes
Add chopped broccoli for the last 2 minutes.
Remove from stove
Before serving, remove bayleaf and chicken bones, if any.
Season with salt and fresh ground pepper to taste.