Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light January 1996


Recipe Summary test

9 servings (serving size: 1 cup)


Ingredient Checklist


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.

  • 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.


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.