In a large stockpot, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the chicken legs and brown them for about 5-7 minutes, turning occasionally, until golden brown on all sides. Once browned, remove the chicken and set it aside on a plate.

In the same pot, add the diced yellow onion, carrots, and celery to the melted butter. Cook for approximately 5 minutes, stirring frequently until the vegetables soften and the onion turns translucent. Add in 2 minced garlic cloves, and sauté for an additional minute until fragrant.

Return the browned chicken legs to the pot, and pour in 6 cups of chicken broth. Season with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, along with 1 teaspoon each of dried thyme, rosemary, and oregano. Toss in 2 bay leaves, stirring everything together, and bring it to a gentle simmer.

Once simmering, stir in 2 cups of cubed red potatoes and ¾ cup of barley. Allow to simmer for 25-30 minutes, uncovered, or until the potatoes and barley are tender.

Mix in a can of diced tomatoes (or 4-5 fresh diced tomatoes) along with 1 cup of green beans and 1 cup of chopped zucchini. Stir well and let simmer for an additional 10-15 minutes.

Stir in 1 cup of frozen green peas, heating through for about 3-5 minutes. Taste and adjust seasoning as needed, removing the bay leaves.

Ladle the soup into bowls, ensuring each serving has a generous amount of chicken and vegetables. Garnish with freshly chopped herbs if desired, and serve hot with crusty bread or crackers.