In a large soup pot, sauté onion until translucent. Add chicken broth, barley, garlic, salt, pepper, and chicken. Bring to a boil, then lower to a simmer and cook over medium-low heat for one and a half to two hours.

Add parsnip, zucchini, and parsley to the pot, and continue cooking for 25–30 minutes or until the vegetables are fork-tender.

Remove the chicken from the pot and shred with two forks. Blend the rest of the soup, then return the shredded chicken to the pot.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Lay duck fry flat in a nine- by 13-inch (20- to 30-centimeter) baking dish. Bake for 20 minutes, or until crisped. Break into pieces, and sprinkle over the soup before serving.