Chicken and Barley Stew

Bertha C.'s Note:

Nice stew with a tossed green salad and sourdough bread.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 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

Directions:

1. Toss all of the ingredients, except the parsley into a large stock pot.
2. Bring to a boil, cover loosely and reduce the heat to low.
3. Let the stew simmer for about 1 1/4 hours, stirring occasionally.
4. Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
5. Then return the chicken to the stew and continue to simmer for 15 min more.
6. Swirl the parsley into each bowl before serving.

Reviews

[SugarJen]

When i first reviewed this recipe I gave it 4 stars for being bland, but after making it a few times I have found a way to make it spectacular. First, start with a good stock, not boullion cubes. Next, increase the celery and use the inside leafy part and top leafy part - just chop them up. Then substitute fresh thyme, add some sage (fresh is really best) and increase all the herbs by about 2-3times as much. Also, I add several cloves of garlic. With the new recipe my husband and I can't get enough, even though the soup is quite filling. I have also tried adding some lemon juice, which changes the flavor a bit and is just wonderful.

[Sackville]

My mom made something just like this and it was everything a good meal should be -- hearty, healthy and delicious.