Chicken and Barley Stew

Chicken and Barley Stew Recipe
Randy Mayor; Melanie J. Clarke
Frozen chopped onion makes this dish even quicker to prepare. If you use them, add with the frozen mixed vegetables.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Nutritional 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

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

Preparation

Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.

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.

Note:

Lorrie Hulston Corvin,

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note