Heat olive oil in a large pot. Add your chopped vegetables and garlic. Add salt and pepper, generously and two bay leaves. Simmer until vegetables start to become translucent.
Season your chicken liberally with salt and pepper and Herbes de Provence, and add it to the pot. Fill the pot with the entire liter of the chicken broth, then add two-three cups of water.
Add Vegeta or seasoning salt to the pot and allow to simmer for about 30 minutes.
Add one cup of the grains half hour after adding chicken. Continue to simmer the soup for another 20 minutes or so.
Take out the chicken and shred it with two forks. Add the chicken back into the pot. Mix the chicken back into the pot, take off the heat and serve immediately.