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Remove all the meat from the rotisserie chicken and cut into bite sized pieces. Discard bones and skin, or save them for another use. Measure out 1 pound of the chicken to use in the soup (it will be about half of a large rotisserie chicken). Pack the remaining chicken in an airtight container or bag to refrigerate or freeze for another use.
Heat the olive oil in a dutch oven or large saucepan over medium high heat. Add the carrots, celery, onion, and salt and cook, stirring occasionally until softened and just starting to brown. Stir in the garlic, pepper, and thyme and cook until fragrant, about 1 minute.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add the barley and the bay leaf then reduce heat to medium. Simmer for 15-30 minutes until the barley is soft (see note)
Stir in the rotisserie chicken and cook until the chicken is cooked through. Add additional salt and/or pepper to taste if needed.