Chicken and Barley Stew

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

Nice stew with a tossed green salad and sourdough bread.

Ingredients Nutrition

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

Most Helpful

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.

SugarJen March 01, 2009

I've made a similar beef stew with barely recipe which calls for mushrooms. I added them to this one as well. Also, I added a little worchestershire sauce. Both additions make the stew a bit more hearty.

rsprinci_11518721 October 01, 2013

Great recipe! I made quite a few changes, but I wanted to post so I could repeat it in the future because it was so delicious! I sauteed the onion and 4 cloves of garlic in a little EVOO before adding the stock. I used 3 cups of stock + 3 cups of H20 + 2 tsp chicken base. I had roasted a chicken with sweet potatoes, carrots and parsnips, so I added the leftover chicken and veggies to the stock. I added about 3/4 cup of sherry because I Love sherry in chicken soup, and 3 stalks of celery and 1 tsp of sage per another reviewer's suggestion and it was a perfect compliment! Thanks so much for the recipe, Bertha, this soup was awesome!

lolablitz January 28, 2010

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