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.

Contact Us

The Florida Conference of The United Methodist Church

450 Martin L King Jr Ave
Lakeland, FL 33815

(863) 688-5563 or toll free (800) 282-8011