Heat stock. Sauté carrots, celery and onion in oil until crisp cooked. Add 2 cups of the stock and garlic. Reduce heat and simmer until desired consistency. Add vegetables to stock pot.
While vegetables cook, prepare barley. Bring 2 cups of broth to a boil. Add barley, cover and simmer for 8 to minutes.
Add barley and chicken to stock and vegetables. Add arugula and cook just until arugula wilts (about 2 minutes).
Serve alone or with crackers or crusty bread.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-barley-soup-for-weekdaysupper/