In a large dutch oven saute onion, garlic, and celery in olive oil until softened, about 3 minutes.
Add in salt, pepper, garlic powder and thyme to sweat, about 1-2 minutes.
Add grated ginger and carrots. Saute for 1-2 minutes until flavors are blended and fragrant.
Add the chicken broth. Bring to a boil. Lower to a simmer and add raw chicken breasts.
Continue to simmer over low heat for 20 minutes, or until chicken is cooked through.
Remove chicken from pot and use two forks to shred the meat. Add back to the pot.
Stir in barley and simmer for another 20 minutes or until barley is tender-crisp.
Stir in kale and lemon juice and simmer for 10 minutes.
Garnish with lemon wedge and fresh parsley.
Notes
Add more lemon juice as desired If adding lemon wedges, do not let them sit in the pot of soup for long as the rinds will create a bitter taste.Great options for grain variations would be orzo noodles.