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Chicken Barley Stew

Chicken Barley Stew

Pure comfort food. Serve with sourdough bread and a tossed salad. You can make this in a crock pot, adding cooked chicken at the end to heat through. If you are gone all day, cut the barley back to 1/3 cup and use enough stock to just cover the ingredients.

Chicken Barley Stew

Serves 4
Total Time: 2 hours, 10 minutes


2 boneless skinless chicken breasts
1⁄2 cup raw barley
5 cups chicken stock (I use boullion cubes & water)
1 stalk celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried basil
1⁄2 teaspoon dried thyme
2 teaspoons minced fresh parsley


Toss all of the ingredients, except the parsley into a large stock pot.

Bring to a boil, cover loosely and reduce the heat to low.

Let the stew simmer for about 1 1/4 hours, stirring occasionally.

Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.

Then return the chicken to the stew and continue to simmer for 15 minutes more.

Swirl the parsley into each bowl before serving.