Chicken Barley Soup

• 8 Cups water
• 2 cans Cream of Chicken
• 1 Cup carrots
• 1 Cup celery
• 1 onion
• 1/3 Cup Barley (quick cook)
• 2 to 3 boneless, skinless chicken breasts
  

Boil chicken in 8 cups water until cooked. Shred chicken into bite size pieces. Using the same water, add cream of chicken, barley and chopped carrots, celery and onion. Bring to a boil and stir. Cover and reduce heat to simmer. Let sit for 30 minutes. Add salt and pepper to taste.