- 1/2 lb pearl barley
- 1 small stewing chicken
- 2 carrots, chunked
- 2 stalks celery, sliced
- 2 Tbsp parsley, chopped
Put the barley into the crock pot.
Place the chicken on top of the barley.
Add in the carrots and celery, then sprinkle parsley on top.
Pour in water until it just covers the ingredients.
Place the lid on the crock and cook on low for 5 hours.
After 5 hours, remove the chicken from the pot and pull the meat from the bones using a fork.
Return the meat to the crock pot and discard bones and skin.
Stir the soup well, put the lid back on, and cook on low for another hour or until the barley is soft.