Chicken Barley Stew

• Meat

  • 3 Cut Into 4-inch Pieces 1 pound boneless skinless chicken breast, boneless skinless

• Produce

  • 2 Carrots, medium
  • 1 stalk Celery
  • 1/4 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 cup Pearl barley

• Baking & Spices

  • 1 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil

• Other

  • 1 can (14 oz. size petite diced tomatoes

Found on thepioneerwoman.com

Description

Ingredients

• 4 teaspoons Olive Oil, Divided
• 1 pound Boneless, Skinless Chicken Breast, Cut Into ¾-inch Pieces
• 1 teaspoon Salt, Divided
• 1 teaspoon Ground Pepper, Divided
• 1 Yellow Onion, Chopped
• 2 Medium Carrots, Cut Into ½-circles
• 1 stalk Celery, Cut Into ½-inch Dice
• 3 cloves Garlic, Minced
• 1 teaspoon Dried Thyme
• 1 cup Pearl Barley
• 4 cups Chicken Broth
• 1 can (14 Oz. Size) Petite Diced Tomatoes
• 1/4 cup Minced Flat-leaf Parsley

Directions

• Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm. Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute. Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50–60 minutes. Stir in the chicken and parsley. Serve.