Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Chicken and Barley Stew

Frozen chopped onion makes this dish even quicker to prepare. If you use them, add with the frozen mixed vegetables.

Cooking Light JANUARY 2004

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


  • 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


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.

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

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Chicken and Barley Stew Recipe