Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Chicken & Barley Stew

Chicken & Barley Stew

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

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. 

Remove from heat and serve with crusty bread.

Serves 4

Prep Time:   20 Minutes

Cook Time:  60 Minutes

Total Time:  80 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria Glavin Hart