Chicken Barley Stew

Photo by PineyCook
Adapted from thepioneerwoman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thepioneerwoman.com

Ingredients

  • 4

    teaspoons Olive Oil, Divided

  • ◾1 pound Boneless, Skinless Chicken Breast, Cut Into 3/4-inch Pieces

  • ◾1 teaspoon Salt, Divided

  • ◾1 teaspoon Ground Pepper, Divided

  • ◾1 Yellow Onion, Chopped

  • ◾2 Medium Carrots, Cut Into 1/2-circles

  • ◾1 stalk Celery, Cut Into 1/2-inch Dice

  • ◾3 cloves Garlic, Minced

  • ◾1 teaspoon Dried Thyme

  • ◾1 cup Pearl Barley

  • ◾4 cups Chicken Broth

  • ◾1 can (14 Oz. Size) Petite Diced Tomatoes

  • ◾1/4 cup Minced Flat-leaf Parsley

Directions

Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm. Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute. Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50–60 minutes. Stir in the chicken and parsley. Serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: