Slow Cooker Chicken, Barley, Vegetable Soup

Ingredients

• 2-3 quarts chicken broth or turkey broth (homemade or canned)
• 2 cups diced meat
• 1 cup baby carrot, halved crosswise
• 2 cups celery, diced
• 2 cups onions, diced
• 1 cup pearl barley (regular not quick cooking)
• 2 tablespoons parsley flakes
• 1 tablespoon soy sauce
• 1 teaspoon crushed garlic
• 4-6 chicken bouillon cubes, to taste for flavor and saltiness

Optional

• 1 cup sliced okra or chopped cabbage or sliced leek, whites

Directions

1. 1

   The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.

2. 2

   Place everything in a large crockpot with dial set on High; cook 1-2 hours.

3. 3

   Reduce heat to Low setting; cook for 6-8 hours.

4. 4

   or.

5. 5

   Set crockpot on low and cook 10 hours.

6. 6

   Add water or canned broth to thin the soup if it gets too thick.

7. 7

   This can be frozen in individual portions and reheated as needed.