Step 1

Place vegetables on the counter to start to thaw.

Step 2

Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your Instant Pot.

Step 3

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Step 4

Remove the chicken and set on a cutting board.

Step 5

Add vegetables into Instant Pot and turn Instant Pot to saute setting.

Step 6

Meanwhile, carefully remove the chicken from the bone and add into the Instant Pot.

Step 7

When vegetables are cooked to your taste turn off the Instant Pot. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.

Step 8

Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your slow cooker.

Step 9

Cover and cook on low for 6-8 hours, or until barley is cooked through. A half hour before wanting to serve add the vegetables into the slow cooker.

Step 10

Remove the chicken and set on a cutting board. Carefully remove the chicken from the bone and add into the slow cooker.

Step 11

Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.