Grilled Chicken Vegetable Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• Extra-virgin olive oil
• 12 to 14 ounces boneless, skinless chicken breast
• Kosher salt and freshly ground black pepper
• 1/4 cup pearl barley
• 4 cups reduced-sodium chicken broth
• 1 bay leaf
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 small zucchini, finely chopped