3 LB whole Chicken or 6 or more large chicken thighs.
4 carrots diced small 1/4"
1 Lg Onion diced small 1/4"
2 stalks celery, diced small 1/4"
2 Cups Peas
2 TB BETTER THAN BOUILLON
1/2 heaping cup pearl Barley
10 Cups water
1 tsp salt
1 tsp Essence of Emeril.
Throw all ingredients except the frozen peas. Let cook on high for 4 hours. Remove chicken and de-bone after it cools. Cut in bite sized pieces and add to crock pot with the 2 cups of peas. Let cook another hour then serve. This freezes well.
NOTE: Add any other veggie you like. I often add 2 LB of mixed vegetables for a more filing soup.