Melt butter in a large stockpot over medium heat. Add chicken legs and brown for 5-7 minutes. Remove and set aside.

Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for an additional minute.

Return chicken to pot and pour in chicken broth. Add thyme, rosemary, oregano, and bay leaves. Bring to a simmer.

Stir in potatoes and barley. Simmer uncovered for 25-30 minutes until potatoes are tender.

Add canned tomatoes, green beans, and zucchini. Simmer for another 10-15 minutes.

Stir in frozen peas and heat for about 5 minutes. Adjust seasoning with salt and pepper before serving.

Ladle soup into bowls and serve with crusty bread.