In a Crock-Pot on high, sauté until golden brown:
Add and cook thoroughly on high:
Sautéing the chicken breasts before adding the liquid gives additional flavor and color. Slightly thawed chicken breasts are easier to finely dice.
Add, bring to a boil: 8 cups strained and defatted chicken stock
Add and bring to a boil:
Allow it to simmer on high until barley is cooked, approximately 30-60 minutes.
Add 1/2 hour before serving: 1 cup frozen peas or 1 (15 ounce) can sweet peas. Place the Crock-Pot on low until ready to serve. If the soup becomes too thick, then add more broth or water.
Options: This recipe can be done in a large pan on the stove. Broth can be from dripping from other chicken dishes.