Description

This warm and hearty Chicken and Barley Stew is packed with tender chicken, nutty barley, and a medley of vegetables simmered in a rich, savory broth. It’s the perfect one-pot meal for chilly days, full of protein, fiber, and wholesome goodness!

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 small russet potato, diced (optional, for extra heartiness)

1 cup pearl barley (rinsed)

4 cups low-sodium chicken broth

2 cups water

1 (14.5 oz) can diced tomatoes (with juices)

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp smoked paprika

1 bay leaf

1/2 tsp red pepper flakes (optional, for a slight kick)

2 cups chopped kale or spinach (optional, for extra greens)

Juice of 1/2 lemon (for freshness)

1/4 cup fresh parsley, chopped

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Instructions

Stovetop Method:

Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 4-5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Brown the Chicken:
- Add the chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
Simmer the Stew:
- Stir in barley, chicken broth, water, tomatoes, salt, pepper, thyme, oregano, paprika, bay leaf, and red pepper flakes.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 40-45 minutes, stirring occasionally, until barley is tender.
Add Greens & Finish:
- Stir in chopped kale or spinach (if using) and let cook for another 5 minutes.
- Remove bay leaf and stir in lemon juice and parsley.
Serve & Enjoy:
- Adjust seasoning as needed and serve hot with crusty bread or a side salad.

Notes

Prefer a thicker stew? Mash some of the barley or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
For extra richness, stir in ½ cup of heavy cream or coconut milk at the end.
Make it vegetarian: Swap chicken for chickpeas and use vegetable broth.