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Add the raw chicken thighs, bay leaves, and salt to a large Dutch oven or stockpot, cover with cold water and bring to a boil over high heat.
Reduce to medium-low heat and simmer until the chicken is fully cooked - about 30-40 minutes.
Once the chicken is fully cooked, carefully remove the chicken from the simmering broth. Strain the broth through a fine-mesh strainer into a clean pot.
Return the same pot or Dutch oven that was used to simmer the chicken back to the stovetop. Add the olive oil and set over medium heat.
Add the onions, carrots, and celery to the pot. Mix well to combine. Cook, stirring occasionally, for 10 minutes.
Add the minced garlic and cook for 1-2 minutes or until fragrant.
Return the strained chicken broth back to the pot. Add the hulled barley and increase heat to high.
Bring to a boil then cover and reduce heat to medium-low. Stir occasionally. Simmer for at least 45 minutes, or until the barley is tender.
As the soup simmers, shred the chicken. Add the cooked chicken back to the soup in the last 10 minutes of cooking.
Stir in the fresh lemon juice and season with additional salt and pepper, to taste. Serve garnished with red chili flakes or fresh parsley, if desired.