Ingredients:
2 boneless skinless chicken breasts
1/2 cup raw barley
5 cups chicken stock ( I use boullion cubes & water)
1 stalk celery, chopped
2 medium carrots, chopped
1 medium onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons minced fresh parsley
Directions:
Toss all of the ingredients, except the parsley into a large stock pot.
Bring to a boil, cover loosely and reduce the heat to low.
Let the stew simmer for about 1 1/4 hours, stirring occasionally.
Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
Then return the chicken to the stew and continue to simmer for 15 min more.
Swirl the parsley into each bowl before serving.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.