1. In a large stockpot, heat oil over medium-high. Add chicken, garlic & thyme. Cook 5-7 minutes or until chicken is lightly browned.
2. Add carrots, leek, turnips, broth, vinegar & barley. Bring to a boil. Cover & simmer 12-15 minutes or until vegetables are tender.
3. Remove from heat. Stir in carrot and turnip greens. Cover & let sit until greens are wilted.
4. To serve, top with fresh thyme.