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In a pot, heat olive oil and butter, then sauté the onion, leek, and celery with a pinch of salt until they become soft and reduced in size.
Add the carrots and stock to the pot, stirring to combine.
Introduce the chicken fillets, barley, and lentils, then let the mixture simmer until the chicken is fully cooked.
Once the chicken is cooked, remove it from the pot and set it aside.
Take a couple of ladles of the soup and blend them until smooth, then return the blended mixture back to the pot to enhance the soup's creaminess.
Shred the cooked chicken and add it back into the soup.
Season generously with black pepper and stir in fresh parsley.
Serve the soup hot and enjoy.