Slow Cooker Chicken, Barley, Vegetable Soup

• 2 -3 quarts chicken broth (homemade or canned) or 2 -3 quarts turkey broth (homemade or canned)
• 2 cups diced meat
• 1 cup baby carrots, 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 1 cup chopped cabbage or 1 cup sliced leek, whites

1. The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
2. Place everything in a large crockpot with dial set on High; cook 1-2 hours.
3. Reduce heat to Low setting; cook for 6-8 hours.
4. or.
5. Set crockpot on low and cook 10 hours.
6. Add water or canned broth to thin the soup if it gets too thick.
7. This can be frozen in individual portions and reheated as needed.

chicken broth, meat, baby carrots, celery, onions, pearl barley, parsley flakes, soy sauce, garlic, chicken bouillon cubes, cabbage

Taken from www.food.com/recipe/slow-cooker-chicken-barley-vegetable-soup-268234 (may not work)