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In a large soup pot or Dutch oven, heat the bacon over medium-high heat for 3 to 4 minutes until it becomes browned and crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels.
In the same pot with the bacon grease, add the chopped celery, carrots, and onion. Sauté for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
Add the minced garlic, salt, dried parsley, thyme, and red chili flakes to the pot. Cook for an additional minute before pouring in the chicken broth.
Increase the heat to high and bring the mixture to a simmer. Then, add the chicken breasts and uncooked barley.
Cover the pot, reduce the heat to medium-low, and let it cook for 12 to 14 minutes, or until the chicken is fully cooked (the internal temperature should reach 165°F) and the barley is al dente.
Once cooked, remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks.
In a small bowl, whisk together the milk or cream and cornstarch. Stir this mixture into the pot along with the shredded chicken and the reserved bacon.
Cook for an additional 2 to 3 minutes until the soup has thickened. Taste and adjust the seasonings as needed before serving.