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Lightened-Up Chicken and Barley
Chrystal Mahan YUMeating.com
4.80
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Ingredients
6
cups
chicken stock
3
cups
shredded chicken
1
small white onion
finely chopped
3
carrots
diced
2
cups
barley
1
tsp
rosemary
1
tsp
thyme
1
tsp
parsley + garnish
Instructions
Cook and shred your chicken if you're not using leftovers.
In a dutch oven or stock pot combine the chicken stock, onion, carrots, rosemary, thyme and parsley.
Bring to a slow rolling boil.
Add the onion and carrots.
Turn down the heat.
Cook for 10 minutes to allow the carrots and onions to become tender.
Add the shredded chicken.
Add the barley.
The length of continual cook time will be determined on the type of barley you use and the package instructions.
Once your barley is done cooking, place in bowls and top with a sprinkle of parsley; which is optional.