Creamy Chicken Barley Stew with Lemon & Fresh Dill

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 3 Carrots, roughly chopped (about 2 cups
  • 3 stalks Celery
  • 2 tbsp Dill, Fresh
  • 2 Garlic clove
  • 2 Leeks
  • 1/2 Lemon, Juice of

• Canned Goods

  • 6 cups Chicken stock

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Half and half, fat free

Found on simplywhisked.com

Description

Ingredients

• 4 boneless, skinless chicken breasts, chopped into bite-sized pieces
• Salt & pepper
• 3 tablespoons olive oil
• 3 carrots, roughly chopped (about 2 cups)
• 3 stalks celery, chopped (about 1½ cups)
• 2 leeks, white and light green parts only, halved and sliced (about 2 cups)
• 2 garlic clove, minced
• 6 cups chicken stock
• 1 cup barley
• ¼ cup fat-free half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh chopped dill
• Juice of ½ a lemon

Directions

• In a large stockpot, heat 2 tablespoons olive oil over medium-high heat.
• Add chicken pieces and cook until golden brown.
• Remove from pot and set aside.
• Add remaining oil, celery and carrots and cook for about 5 minutes, stirring occasionally.
• Add leeks and garlic, cooking for about 3 more minutes, stirring occasionally.
• Add barley and chicken stock.
• Cover pot and bring to a rolling boil.
• Reduce heat to medium low and simmer, stirring occasionally, for about 35-40 minutes or until barley is tender.
• In a small bowl, whisk together flour fat-free half-and-half.
• Add the chicken and the milk mixture to pot and cook until flour has thickened the stew and chicken - about 5 minutes.
• Stir in the lemon juice and dill just before serving.