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Shredded Chicken stew topped with barley.

Shredded Chicken and Barley One-Pot Stew

Holly Stuhr, SNAP-Educator at Healthy Oxford Hills
Shredded Chicken and Barley One-Pot Stew is a dish filled with wholesome vegetables and whole grains. This hearty healthy stew comes together quickly to warm your fall evenings.
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Course, Soup
Servings 4
Calories 445

Ingredients 

  • 3 slices Bacon
  • 1 Tablespoon Vegetable Oil
  • 1 cup Onion Yellow, chopped
  • 1 cup Carrots Cut ¼-inch-thick diagonally
  • 1 cup Celery Cut ¼-inch-thick diagonally
  • 1 Tablespoon Garlic Cloves Minced, about 3 garlic cloves
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 4 Chicken Breast Skinless, boneless, (about 6 ounces)
  • 4 cups Chicken Broth Low-sodium
  • 1 cup Barley Uncooked, quick-cooking
  • 8 ounces Baby Spinach
  • 2 Tablespoons Parsley Chopped

Equipment

  • Dutch Oven
  • Meat Thermometer

Instructions

  • Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.
  • Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.
  • Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.

Nutrition

Nutrition Facts
Shredded Chicken and Barley One-Pot Stew
Amount per Serving
Calories
 
445
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
83
mg
28
%
Sodium
 
929
mg
40
%
Potassium
 
1304
mg
37
%
Carbohydrates
 
45
g
15
%
Fiber
 
12
g
50
%
Sugar
 
4
g
4
%
Protein
 
35
g
70
%
Vitamin A
 
12338
IU
247
%
Vitamin C
 
30
mg
36
%
Calcium
 
130
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baby Spinach, Bacon, Black Pepper, Carrots, Celery, Chicken Breast, Fresh Parsley, Garlic Cloves, Green Onion, Kosher Salt, Parsley, Vegetable Oil