Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock.

Chef Joachim Splichal
Recipe by Cooking Light

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Recipe Summary

Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.

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  • Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.

Source

Patina Restaurant, Hollywood, California

Nutrition Facts

281 calories; calories from fat 12%; fat 3.8g; saturated fat 1.1g; mono fat 1.7g; poly fat 0.6g; protein 27.6g; carbohydrates 33.9g; fiber 6.9g; cholesterol 46mg; iron 2mg; sodium 362mg; calcium 74mg.