Chicken and Barley Stew

READY IN: 2hrs 10mins
Recipe by Bertha C.

Nice stew with a tossed green salad and sourdough bread.

Top Review by 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.

Ingredients Nutrition


  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.

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