Chicken Barley Soup

In a large pot, heat the olive oil over medium-high heat. 2. Add the carrots, celery, onion, and garlic and saute 5 minutes, stirring occasionally. 3. Add the chicken thighs, chicken broth, barley, tomato paste, garlic powder, black pepper, parsley, rosemary, salt, bay leaves, and Parmesan rind; stir to combine. 4. Cover the pot, bring to a boil over high heat, then reduce to medium-low and cook covered 20 minutes, stirring occasionally. 5. Remove the chicken, shred with two forks, and return to the pot. 6. Stir in the corn and peas. 7. Remove the bay leaves and cheese rind before serving.