Chicken and Barley Stew

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons oil
2 quarts chicken broth
1 cup uncooked rice
½ cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
8 medium carrots, cut into 1 inch pieces
2 ½ cups frozen cut green beans
2 celery ribs, cut into 1 inch pieces
In an 6 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to pan; cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the carrots and grains are tender. Remove bay leaves before serving.