Animal Protein, Veggies & Sides

Chicken Barley Stew

Full of vegetables full of flavors


  • Large soup pot
  • Cutting board
  • Knives
  • Can opener
  • Liquid Measuring cup
  • Tablespoon
  • Teaspoon
  • Butcher Twine (if using fresh herbs)


  • 4 tablespoons olive oil
  • 3 cups diced chicken ( 2 breast or 3 thighs)
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 2 celery stalks diced
  • 6 cloves garlic minced
  • 3 potatoes diced
  • 4 cups kale leaves cut in 1 ince pieces
  • 1 bag frozen vegetables (use any kind you like: green beans, corn, mixed veg)
  • 2 cans dried tomatoes
  • 1 cup pearl barley rinsed
  • 12 cups (3 quarts) of water or a combination of water and vegetable or chicken stock
  • 1 tavlespoon kosher salt
  • 1 teaspoon pepper
  • 2 teaspoons of any dried herbs (thyme, rosemary, oregano or basil are good choices)
  • 3 bay leaves


  1. In a large soup pot on medium heat add oil onion, celery and carrot. Cook and stir occasionally for 5 mins

  2. Add chicken pieces and the garlic and cook for another 5 mins

  3. Add potatoes, water/stock, kale, tomatoes, salt, pepper, herbs and bay leaves

  4. Cover and bring to a boil. Remove cover, and add barley and reduce heat to a simmer for 30mins or until potatoes and barley are tender

  5. Add frozen and additional raw veggies and cook additional 10mins

    *Substitute any hearty greens (collards, mustards, etc.) and use any fresh veggies you like instead of the frozen. Try broccoli, bell peppers, cauliflower, etc. You can use chicken or veggie flavored cubes dissolved in water instead of stock as well. You can substitute fresh herbs if you have them. take butcher twine and tie a 1/2 cup size bundle of any fresh herbs that you like. You can fish it out at the end.