I know what you're thinking: this soup doesn't look very soupy, does it? Well, in real life, it's a soupy soup, but in the life of a food blogger who wants to show you the goodness swimming below the surface, and who removes a little too much of the broth to make sure the barley and other ingredients reveal themselves in the photographs, it's a bit hard to see that there is, in fact, really rich liquid binding everything together. Although you can surely make this soup in a Dutch oven on the stovetop, the pressure cooker, if you have one, does an exceptional job of pumping flavor into broths, and tenderizing grains. It's really a kind of double soup recipe. First, you make a chicken broth; then, use the meat from the broth to enrich the barley soup. This freezes well, so make a batch today, and save some for later. On the snowiest days of winter, you'll be glad to have some of this soup on hand for apres-shoveling lunches.