Chicken and Barley Stew

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Servings: 6 (about 1 ¾ cup)

Source: Allrecipes.com

Ingredients:

  • 1 cup uncooked Mother’s 100% Barley, Quick Cooking
  • 3-14 oz cans Food Club Fat Free Reduced Sodium
  • Chicken Broth
  • 1 tablespoon olive oil
  • 1¾ cup chopped yellow onion
  • 1-10 oz package Food Club Frozen Mixed Vegetables
  • 2 cups chopped cooked chicken (about 14-16 oz before cooking)
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon ground black pepper

Serving Nutritionals

calories 220
calories from fat 40
total fat 4.5g
saturated fat 1g
trans fat 0g
cholesterol 35mg
sodium 750mg
total carbohydrate 27g
dietary fiber 5g
sugars 0g
protein 20g
vitamin A 50%
vitamin C 10%
calcium 2%
iron 10%

Directions:

  1. Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
  2. While barley cooks, heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion; sauté 3 minutes.
  4. Add mixed vegetables; sauté 2 minutes.
  5. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.

Tip: Add more water to stew for desired consistency, as soluble ber from barley thickens stew.