Chicken and Barley Soup

This is just a variation of the classic chicken noodle soup.  I wanted to try adding barley instead of noodles and I was pretty happy with the results.  The barley adds a great chewy texture and is very filling.  I just throw all the ingredients in a pot and let it simmer.  You could just as easily make it in a slow cooker, so I've added instructions for that as well.

CHICKEN BARLEY SOUP

2 large chicken breasts (skinless, on the bone or not - up to you)
3 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
3 cups water
2 cups chicken broth
3/4 cup pearl barley (uncooked)
1/2 tsp. dried basil
1 tsp. dried parsley
salt and pepper, to taste

Stove top instructions:
Combine all ingredients except salt and pepper in a large pot.  Bring to a boil, reduce heat, cover and simmer for 45 minutes - 1 hour.  Remove chicken and shred, then return to pot.  Season with salt and pepper.

Slow cooker instructions:
Combine all ingredients except salt and pepper in a slow cooker.  Cover and cook on LOW for 8-9 hours.  Remove chicken and shred, then return to slow cooker to heat through.  Season with salt and pepper.