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Aaaaand we're back to stew. Because sometimes, it's just necessary to life. The weather went gray (yes!) so it was definitely time for some warming, filling, (and healthy!), Chicken and Barley Stew. Made from scratch with plenty of veggies and flavorful herbs to go around, you won't believe how easy this meal is to make.
Super thick and filling, this stew greatly benefits from the use of chicken thighs as opposed to chicken breasts. Don't get me wrong, if you've got leftover chicken breast, feel free to use that instead! Chicken and Barley Stew is a great way to use up leftovers by the by. BUT if you're going all out, I've included how to start from scratch with chicken thighs in the recipe. I find the use of thighs in a chicken stew adds more flavor and helps thicken up the broth a bit.
Did I mention this is a one pot thing? I know most stews are but nevertheless, I just LOVE a one pot meal. Cook everything in the same pot and BOOM! Chicken and Barley Stew with less mess. Nothing gets easier than that 🙂Print
Chicken and Barley Stew
- Total Time: 1 hour
- Yield: Serves 4 to 6 1x
Warming, filling and healthy stew made from scratch with chicken thighs, fresh veggies and herbs.
- 1 ½ lbs boneless, skinless chicken thighs
- 1 tablespoon dried italian seasoning
- 1 small yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery ribs, diced
- 2 cloves garlic, minced
- 3 small potatoes, diced
- 8 cups chicken broth
- ¼ cup white wine or white wine vinegar
- 1 cup raw barley
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- Fresh parsley, roughly chopped for garnish
- Salt and ground black pepper
- Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken thighs over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
- Drain excess fat out of pan, and when back on heat, pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
- If necessary, add another tablespoon of olive oil to the pan. Saute onion, carrot and celery in pan over medium high heat and until softened, about 7 minutes. Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Deglaze the pan again with the rest of the white wine (or white wine vinegar), scraping up browned bits on the bottom of the pan.
- Add the chicken broth, potatoes, shredded chicken, barley, chicken broth, thyme, rosemary, and sage to the pot. Stir to combine and bring to a boil. Reduce to a simmer, cover with a lid, and cook for about 30 minutes, until chicken and potatoes are tender. Garnish with fresh parsley if desired.
- Prep Time: 10 mins
- Cook Time: 50 mins
I think I liked seconds more than firsts!! This was a good warm up leftover for work lunch. Spicy and hot, just the way I like it.
Very, very, very, did I say enough very's amazing soup. The only thing that was missing was the reddish brown color of the soup. Not sure if I missed an ingredient. But it was really good!
Thank you so much!
Did you serve this with anything? Rice? Mash? Etc.
Hi Vicky! Sometimes I eat with a piece of buttered artisan bread but for the most part nope! Just on it's own.
Add 14.5 oz can of tomato sauce. That's what is missing. Make a similar recipe and that's a must have.
What does the reddish brown color of the soup come from? It looks delicious!
Thank you! It comes from a mixture of the browning of the chicken when you scrape all the delicious "fond" off the bottom of the pan and then broth itself :-).
I was wondering if it was suppose to be 1 cup of cooked barley or 1 cup of raw barley then cooked.
Thanks for pointing that out! I've edited the recipe to include "raw" to avoid any confusion.
Hi, do I use italian seasoning that is for making italian dressing or the kind you use making lasagna? Just double checking!
I'm making this tomorrow.
Can this be done in the slow cooker do you think?
Will this recipe freeze okay? It made a pretty big batch and I'd like to stock my freezer 🙂
I see red bits which look too red to be carrot, have you added a red pepper too?
Nope just carrots ????
I made it tonight, I didn't have Italian seasoning, so I used Oregano, Basil and a dollop of Tomato Puree. Not very red, but very tasty.
This was a hit- even with my 2 toddlers!
Thank you so much!
I couldn’t find barley at my grocery store. Do you think Farro would be an okay substitute?
Yes! farro would work as a subsitute but it will might change the cooking time of the stew. I've never made it with farro so I'm not sure how different the timing will be, check on the back of the package to see how long it regularly takes to cook and give it a try!.
I use Farro in soups and stews. It cooks much faster than Barley, probably half the time.
I treasure my slow cooker, and would appreciate ideas to incorporate this delicious sounding recipe using that method.
Do you think this would freeze ok?
I have never frozen it myself so I can't say with certainty but I say give it a try!
Do you have nutritional facts for this recipe?
I do not, apologies!
Throw in a a can of diced tomatoes and it's a 5 star for us. We also usually increase the broth and barley.
The recipe sounds delicious, but any time I made beef and barley soup, family tradition, we used diced tomatoes, and a small can of tomato paste. I'd probably add it to this recipe as well, being I love diced tomatoes in my beef and barley soup c
This is really good. Thank you
This looks great? Anything I could substitute for barley to make it gluten free? Would rice or quinoa work?
I use Bob’s Red Mill organic whole grain Buckwheat cup for cup.
Made this yesterday on a cold and rainy Mother's Day in NYC! I made it in my InstantPot. It came out great. I sauteed the barley first until it was brown and toasted. Then I added all the other ingredients. I added a sweet potato cut into big chunks because we're trying to add more fiber to our diets. Left out the regular potatoes. I cooked it for 20 minutes on HIGH pressure. The chicken was pull apart tender and the flavor was great. This will definitely be on the InstantPot rotation of recipes. Thank you!!
Oh Thanks!! I wanted to try in the Instant pot!
Mmmmhm yummy!! Im from South Africa and I was not sure if we have Barley so i used Samp (Dried Corn kernels). Delicious!!!!
Hi , definitely delicious. I'm from South Africa as well and we do have pearl barley here. It is very cheap as well! Give it a go.
Very tasty on a cold, windy day, I also added a tbsp tomato paste and about 1/2 cup chopped fresh tomatoes as otherwise it tasted too much like chicken pot pie ( nothing wrong with that but I wanted a bit more zip)! I will be making it again.
I forgot to rate this dish. Comments above.
Crock pot instructions?
I havn't made this in a slow cooker yet but once I do I'll update the recipe for you!
You missed listing the carrots in the instructions. Assume the get added with the onions and everything.
The carrots are in step 4 👍.
Hearty and tasty, can't ask for more. The deglazing seem to help with the flavor and color. Look forward to trying with farro. Thank you for sharing.
Can the barley cook that quick? Seems to me that barley takes longer to cook.
Cooks up in the time stated just fine for this recipe!
Mine took a bit longer, maybe 45 minutes.
I made this tonight and it was excellent. It turned out dark and rich as pictured. I couldn’t get fresh thyme so I used dried but half the amount states in the recipe. I’ll definitely make this again.
This turned out great! Thank you for sharing!
This stew was amazing ! I froze a bowl and just had it for lunch and it was just as good as the night I made it ! Thanks .
Love the looks of this stew because of the barley and NO Tomatoes! I am on a low potassium diet so very happy to see no tomatoes in the recipe.
I am making your Chicken and Barley Stew tonight.
We have a cat that looks just like yours. She is 6 ,her name is Jasmine and she is absolutely adorable - the most
loving,,affectionate cat we have ever had.
I hope your cat is doing well.
I hope you liked the stew! Awww aren't snuggly little black cats the best?? Calypso is currently attempting to get my attention while I write this by sitting in my lap and pawing at my nose 🤣.
Even though it’s 90 degrees out today, this stew sounded awesome and it was! Even pleased the hard to please teenager!
This was absolutely delicious!! I doubled this recipe and although this is a stew I added 8 more cups of liquid and made a huge pot of soup! We are freezing it in individual containers to give to the organization that looks after helping feed the less fortunate in our City.
Great recipe except when do you add the Chicken Stock... it’s NOT in your recipe....
Omg. Fixed it, thank you!
Thank you, so good stew! I’ll trying many before but this one is Tammy. Thanks again 🙏
I quite liked this stew… it is rich and tasty and very satisfying. I think next time I’d make a roux with the celery and onion before adding other ingredients, just to make it thicker, and I did add a bit of crushed tomato for flavor. It took 45 minutes for my barley to cook but maybe they vary. Delicious! Can’t wait to share with others.
We loved this soup. Wonderful flavor and loved the use of fresh herbs…clearly a big win in our house! Like others, the soup was missing that pretty reddish brown color. I used a chicken soup broth with a richer color and had plenty of brown bits from the chicken thighs to deglaze. The broth was still an unappetizing blah color. So, I added some sweet paprika to add color and that worked. It did change the flavor a bit from the original but it was still awesome. Next time, I might add a can of diced tomatoes. Honestly this is one of those soups you can add anything. (Oh, I also added some frozen corn…so good!). Key thing is to use the fresh herbs.
Raw barley takes 45 mins to an hour to cook so cook time is off unless ya all like under cooked barley. Simmered mine for 50 mins and just dumped everything in once the onions, carrots, and garlic were done. Added lots of hot sauce.
Delicious soup. I'll definitely be making it again and again. Broth turned out nice and brown. I swapped green beans for the potatoes as my family doesn't like potatoes in soup. Also added some fresh lovage and a tablespoon of sundried tomato pesto.
Ooo love those additions, may have to try them myself!
Was wondering if you could use chicken breast instead of thighs.