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Shredded Chicken stew topped with barley.
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Shredded Chicken and Barley One-Pot Stew

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.
Course Soup, Main Course
Keyword Kosher Salt, Black Pepper, Baby Spinach, Fresh Parsley, Carrots, Celery, Parsley, Green Onion, Vegetable Oil, Garlic Cloves, Bacon, Chicken Breast
Cooking Method One Pot, Dutch Oven
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 445kcal
Author Holly Stuhr, SNAP-Educator at Healthy Oxford Hills

Equipment

  • Dutch Oven
  • Meat Thermometer

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

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

Calories: 445kcal | Carbohydrates: 45g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 929mg | Potassium: 1304mg | Fiber: 12g | Sugar: 4g | Vitamin A: 12338IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 4mg