Chicken & Barley Stew

Chicken & Barley Stew

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Nothing says comfort when cold weather arrives like a good soup. This hearty chicken soup will warm you up in no time.

  • 5 Tablespoons Grapeseed Or Canola Oil (Divided)
  • 3/4 Pound Chicken (Cut Into 1 Inch Pieces)
  • 1 Large Onion (Diced)
  • 4 Garlic Cloves (Thinly Sliced)
  • 3 Celery Ribs (Diced)
  • 1/2 Cup Diced Red Bell Pepper
  • 1/2 Cup Peas
  • 1/2 Cup Corn
  • 2 Sprigs Fresh Thyme
  • 32 Ounces Chicken Stock
  • 32 Ounces Water
  • 12 Ounces Heavy Cream
  • 1 1/2 Cups Barley
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. To a large-size soup pot over a medium-high heat, add 3 tablespoons grapeseed oil. Add chicken, season with kosher salt and pepper, and sear for 5 minutes until golden brown on all sides. Remove chicken from pot. Add remaining oil. Add onions, carrots, garlic, celery, red bell pepper, and thyme. Sauté over a high heat for 5 to 10 minutes until vegetables are crisp tender. Return chicken to pan. Add chicken stock, water, cream, barley, peas, and corn. Simmer 45 minutes.
  2. Remove from heat and serve with crusty bread.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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