Chicken and Barley Stew


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This recipe is high in fiber with 8 grams per serving. Frozen chopped onion makes this dish even quicker to prepare. If you use them, add with the frozen mixed vegetables.

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  • 1 C. uncooked quick-cooking barley
  • 3 cans (14 oz. each) fat-free, less-sodium chicken broth
  • 1 Tbs. olive oil
  • 1 3/4 C. chopped onion
  • 1 package (10 oz.) frozen mixed vegetables
  • 1 C. chopped cooked chicken
  • 1/4 tsp. salt
  • 1/4 tsp. dried thyme
  • 1/4 tsp. black pepper

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In a large saucepan, bring barley and broth to a boil. Reduce heat, and simmer 5 minutes. While the barley cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.

From Cooking Light magazine, January/February 2004 issue

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