Quick Chicken and Barley Stew
Warm up with a comforting bowl of Quick Chicken and Barley Stew—a hearty, one-pot meal that's perfect for busy weeknights or chilly evenings. This recipe combines tender shredded chicken, nutrient-packed vegetables like carrots, celery, and onion, and the wholesome goodness of pearl barley, all simmered to perfection in a rich chicken broth infused with tomatoes and a subtle hint of bay leaf. Ready in just 50 minutes, this stew brings full, robust flavor in a fraction of the time, making it an ideal option for a satisfying yet efficient meal. Garnish with fresh parsley for a pop of color and added freshness, and serve piping hot for a dish that’s as cozy as it is nourishing. Perfect for family dinners or meal prep, this stew is a filling and healthy option you’ll love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes, with juice
- 0.75 cup pearl barley
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and black pepper. Add them to the pot and cook for 4-5 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes with their juice. Stir well to combine.
Add the barley and bay leaf to the pot. Return the chicken breasts to the pot, submerging them in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the barley is tender and the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew and stir to combine.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 6359 mg | 276% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 30.6 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3802 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
