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Chicken and Barley Stew

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: about 1 3/4 cups)
Frozen chopped onion makes this dish even quicker to prepare. If you use them, add with the frozen mixed vegetables.

Ingredients

  • 1 cup uncooked quick-cooking barley
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped onion
  • 1 (10-ounce) package frozen mixed vegetables
  • 1 cup chopped cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 356
  • caloriesfromfat 19 %
  • fat 7.5 g
  • satfat 1.5 g
  • monofat 1.9 g
  • polyfat 3.3 g
  • protein 22.7 g
  • carbohydrate 50.7 g
  • fiber 12.1 g
  • cholesterol 31 mg
  • iron 3.1 mg
  • sodium 763 mg
  • calcium 54 mg

How to Make It

  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. Add onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.