When the vegetables are mostly soft, add the frozen peas, chicken broth, and seasonings. Add additional chicken/turkey bouillon and/or nutritional yeast for a stronger flavored broth, if desired.
Add the cooked chicken (juice and all) and barley to the soup. Add additional chicken broth to thin it down if necessary. Add salt to taste.
Simmer everything together until the veggies are as soft as you want them to be. Yields about 6 quarts of soup.
Notes
To speed up the preparation of this soup, keep cooked cubed chicken breast and cooked barley on hand, either in the fridge or freezer.
Recipe by Briana Thomas at https://www.briana-thomas.com/chicken-barley-veggie-soup/