Chicken and Barley Stew

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 19%
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 22.7g
  • Carbohydrate: 50.7g
  • Fiber: 12.1g
  • Cholesterol: 31mg
  • Iron: 3.1mg
  • Sodium: 763mg
  • Calcium: 54mg

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

  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.
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