Heat olive oil in a large deep stockpot over medium heat until hot. Add the onion, carrot, celery, garlic and salt and saute for 6-8 minutes or until softened.
Pour in the wine to deglaze the pan and cook, stirring for 1 minute. Add the freekeh & barley, chicken stock, chicken breast, bay leaves and thyme. Bring to a gentle boil. Once boiling, reduce heat to low and simmer gently, uncovered, for 15 minutes.
Using tongs, remove the chicken breast to a plate and set aside to cool slightly. Continue cooking the soup for a further 20 minutes or until barley and freekeh are al dente (tender to the bite).
Meanwhile, once chicken has cooled slightly, using clean hands or two forks, shred the chicken meat into bite size pieces.
Once the grains are tender, return the shredded chicken to the soup and heat through until piping hot. Stir through parsley and season to taste with salt and pepper. Ladle into bowls and serve with fresh crunchy bread. Garnish with extra chopped fresh parsley and cracked black pepper.