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Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, until the vegetables soften.
Add the broth, chicken breasts, barley, chicken bouillon, salt, pepper and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover with a lid and cook for 45 minutes to an hour, or until the barley is tender.
Remove the bay leaves from the soup. Carefully remove the chicken breasts from the pot and shred with two forks.
Add the chicken back to the soup. Taste for seasoning and adjust as necessary. Ladle soup into bowls and serve.