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Heat the olive oil in a large pot.
Add the diced chicken thighs and let them cook until lightly coloured and any excess fat has rendered out. Remove the chicken and set aside.
In the same pot, sauté the onion, celery, and leek with a heavy pinch of salt and the butter. Cook until everything is reduced and tender.
Add the paprika, thyme, and bouillon. Stir well.
Add the carrots, potatoes, and pearl barley. Pour in cold water until all ingredients are submerged, with about ½ inch of water above the top.
Stir, cover, bring to a boil, then reduce to a low simmer for 50–60 minutes, stirring regularly.
Add the drained haricot beans and frozen peas. Stir them through, switch off the heat, and finish with a generous handful of fresh parsley and plenty of cracked black pepper.
Serve with a buttered crusty roll or, if you want something a little extra, make Yorkshire puddings.