1 chicken breast (2 halves)
5 carrots, minced
3 spears celery with leaves, minced
1 bunch fresh parsley, minced
1 bunch fresh chives (or 1 onion), minced
1/4 c. med. sized barley
1/4 c. dried split peas
1/4 c. dried Cope's corn
3 chicken bouillon cubes
6 flakes dried garlic (optional)
Freshly ground pepper
Poultry seasoning
Tarragon
Mrs. Dash
Celery seed and salt to taste
1 bay leaf

Place all ingredients into 5 to 6 quart crock pot. Cover with water up to 2 inches from top. Cover. Cook on High 7 to 8 hours. Remove bay leaf and chicken from pot. Debone chicken and cut into bite-size pieces and replace in soup before serving.