Winter Chicken Vegetable Stew with Barley

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.3
  • Total Fat: 3.7 g
  • Cholesterol: 15.5 mg
  • Sodium: 887.1 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Winter Chicken Vegetable Stew with Barley calories by ingredient
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Introduction

This is a hot and hearty stew that is flexible and forgiving. Frozen or canned vegetables may be substituted. Dried thyme may be used in place of Italian seasoning. Water may be added to thin the stew since the barley soaks up the broth. Good use for leftover roast chicken.

This received a thumbs-up from a teenage boy.
This is a hot and hearty stew that is flexible and forgiving. Frozen or canned vegetables may be substituted. Dried thyme may be used in place of Italian seasoning. Water may be added to thin the stew since the barley soaks up the broth. Good use for leftover roast chicken.

This received a thumbs-up from a teenage boy.

Number of Servings: 6

Ingredients

    Barley, pearled, uncooked, 1 cup
    Kitchen Basics Less Sodium Chicken stock, 32 oz.
    Water, approx. 32 oz
    Chicken breast , without skin or bone, .5 or leftover chicken, chopped, 1 cup

    Canola oil, 1 Tbsp.
    Onion, chopped, 1 cup
    Garlic, minced, 2 cloves
    Celery, chopped, .75 cup
    Sweet red peppers, chopped, .5 cup
    Mushrooms, raw sliced, 1 cup
    Italian seasoning, dried 1.5 tsp

    Sweet corn, canned, fresh or frozen, .5 cup
    Kale ,raw chopped, 4 cups
    Black pepper, freshly ground, .5 tsp

    Extra water, up to 2 cups.




Directions

Place uncooked barley ,chicken stock, and 2cups of the water in a 6 qt pot on stove over med/high heat. Bring to a boil, turn down to low and simmer with pot lid cracked for 15 mins. Then add chicken and keep cooking for an additional 5 mins..

Meanwhile, heat canola oil in frying pan over med/high. Add and lightly saute onion, garlic, celery, sweet red peppers and mushrooms for approximately 5 mins, until onion starts to become translucent. Mix in the thyme or Italian seasoning.

Add all the ingredients from the frying pan to the barley mixture in the soup pot. Deglaze the frying pan with a cup of the remaining water and add it to the pot. Add the corn and kale. Season with pepper. Mix well.

Turn up heat and bring mixture to a boil. Then turn down the heat to low and simmer, lightly covered approximately 15-20 mins more, stirring occasionally. Add the remaining cup of water to thin if the stew starts to stick or if you prefer a thinner stew.

Serve hot. Makes about 6 1.5 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LARREIKI.

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