Chicken and Barley Soup

It is still hot here but I am so ready for the fall and cooler weather. I made soup anyway because I am ready for that season to begin. This soup was really tasty and what is better than HOMEMADE SOUP AND FRESH ROLLS WARM OUT OF THE OVEN!!!

CHICKEN AND BARLEY SOUP
2 chicken breasts, cooked and shredded
2 boxes(32 oz each) of chicken broth low sodium or regular
1-2 cups water
4-5 stalks celery, diced
1 large onion, diced
5-8 carrots, diced (we like lots of carrots)
2 T. garlic
3/4 -1 cup pearl barley(uncooked)
2 tsp oregano
3 T. chicken bouillon
1 tsp pepper
1 T. parsley
2 cans great northern beans(drained or undrained whatever you preference)
1 cup green salsa I use La Costena brand
2 bay leaves
1-2 cups mozzarella or cheddar cheese( I like a mix of both)

Place all in the crockpot except the cheese and cook on high for 4-6 hours or on Low for 8-10 hours until veggies reach desired tenderness. Add the cheese about 30 minutes before serving and mix until it all melts and is incorporated well. Serve with warm bread or rolls!!!