Shredded Chicken and Barley One Pot Stew

Shredded Chicken stew topped with barley.

Shredded Chicken and Barley One Pot Stew

Filled with Fall veggies and whole grains this healthy stewcomes together quickly to warm your fall evenings our lunch!

Course Main Course, Soup

Keyword Baby Spinach, Bacon, Black Pepper, Carrots, Celery, Chicken Breast, Fresh Parsley, Garlic Cloves, Green Onion, Kosher Salt, Parsley, Vegetable Oil

Cooking Method Dutch Oven

Cook Time 25

Total Time 25

Servings

Calories 445kcal

Author Holly Stuhr, Snap-Ed Healthy Oxford Hills

Equipment

Dutch Oven
Meat Thermometer

Ingredients

3 Bacon Slices
1 Tbsp Vegetable Oil
1 cup Onion Yellow, chopped
1 cup Carrots Cut 1/4-inch-thick diagonally
1 cup Celery Cut 1/4-inch-thick diagonally
1 Tbsp Garlic Cloves Minced, about 3 garlic cloves
1 tsp Salt
1/2 tsp Black Pepper
4 Chicken Breasts Skinless, boneless, (6-oz)
4 cups Chicken Broth Low-sodium
1 cup Barley Uncooked, quick-cooking
1 package Baby Spinach (8-oz)
2 Tbsp Parsley Chopped

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