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Chicken Barley Stew

Holiday.Cook's picture
Ingredients
  Onion 1 Cup (16 tbs), chopped
  Canned tomatoes with liquid 28 Ounce, cut into pieces (1 Can)
  Celery 2 Cup (32 tbs), sliced
  Carrots 2 Cup (32 tbs), sliced
  Canned chicken broth 13 3⁄4 Ounce (1 Can, Single Strength)
  Brandy 1⁄2 Cup (8 tbs) (Regular Variety)
  Pepper 1⁄8 Teaspoon
  Chicken 2 Cup (32 tbs), cooked & cut into 1-inch pieces
  All-purpose flour 2 Tablespoon
  Water 1 1⁄4 Cup (20 tbs)
  Parsley flakes 1 Tablespoon
  Basil 2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Fresh parsley 1 Tablespoon (For Garnish)
Directions

MAKING
1) Take a 4-quart Dutch oven or saucepot and combine 1 cup water, chicken broth, celery, carrots, tomatoes, onion, Worcestershire sauce, barley, pepper, parsley, basil and salt. Keep the flame medium-high and bring to a boil.
2) Reduce the heat and cover the mixture. Simmer for 30 minutes.
3) In the meanwhile, combine the all-purpose flour in the remaining 1/4 cup water to form a smooth paste. Stir this into the stew.
4) Add chicken and simmer for another fifteen minutes, stirring occasionally, or until the mixture is thickened and barley is tender.

SERVING
5) Sprinkle some fresh parsley and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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