Soups & Stews

Chicken And Barley Stew

Name: Chicken And Barley Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 medium carrots, peeled and chopped; 2 medium potatoes, peeled and chopped; 1 large onion, chopped; 3 cloves garlic, minced; 1 cup (200g) pearl barley; 4 cups (1L) chicken broth; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) olive oil

By Rosa Hartwell · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made Chicken And Barley Stew for my family - it was a cold winter evening, and the aroma of simmering chicken and barley filled our home, making everyone feel cozy and inviting. This stew has since become a staple in our household, and I'm excited to share the recipe with you.

As a home cook, I believe that the key to a great stew is using high-quality ingredients and taking the time to develop the flavors. In this recipe, I'll show you how to make a delicious and hearty Chicken And Barley Stew that's perfect for a weeknight dinner or a special occasion.

One of the things that sets this stew apart is the use of pearl barley, which adds a nice texture and flavor to the dish. I'll also show you how to brown the chicken and cook the vegetables to bring out their natural sweetness.

This recipe is perfect for families, as it's easy to make and can be customized to suit your tastes. You can serve it with some crusty bread or over mashed potatoes, and it's also a great way to use up any leftover vegetables you have on hand.

In this recipe, I'll take you through the step-by-step process of making Chicken And Barley Stew, from preparing the ingredients to serving the finished dish. I'll also share some tips and variations to help you make the recipe your own.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to use up leftover vegetables and chicken.
The stew is hearty and filling, making it perfect for a weeknight dinner.
It's a versatile recipe that can be customized to suit your tastes.
It's a comforting and delicious dish that's perfect for a cold winter evening.

Why This Recipe Works

The key to a great stew is layering the flavors, and that's exactly what we do in this recipe. We start by browning the chicken, which adds a rich and savory flavor to the dish. Then, we cook the vegetables and add the barley, which absorbs all the flavors and adds a nice texture.

Another important aspect of this recipe is the use of chicken broth, which adds moisture and flavor to the stew. We also add some herbs and spices to give the dish a boost of flavor.

Finally, we let the stew simmer for a while, which allows all the flavors to meld together and the chicken to become tender. The result is a hearty and delicious stew that's perfect for a cold winter evening.

The science behind this recipe is all about the Maillard reaction, which is the chemical reaction that occurs when we brown the chicken and cook the vegetables. This reaction adds a rich and savory flavor to the dish, and it's what sets this stew apart from others.

Ingredients You’ll Need

When it comes to making Chicken And Barley Stew, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of chicken, vegetables, and barley to create a hearty and delicious stew. Here are the ingredients you'll need:

Be sure to choose high-quality ingredients, such as fresh vegetables and good-quality chicken broth. You can also customize the recipe to suit your tastes by adding your favorite herbs and spices.

1 lb (450g) chicken thighs, bonelessI prefer to use boneless chicken thighs for this recipe, as they are easier to cook and add more flavor to the stew. You can also use bone-in chicken thighs if you prefer.
2 medium carrots, peeled and choppedCarrots add a nice sweetness to the stew, and they're also a great source of fiber and vitamins. Be sure to chop them into bite-sized pieces so they cook evenly.
2 medium potatoes, peeled and choppedPotatoes are a staple in many stews, and they add a nice thickness to the dish. I prefer to use high-starch potatoes, such as Russet or Idaho, for this recipe.
1 large onion, choppedOnions are a fundamental ingredient in many stews, and they add a rich flavor to the dish. Be sure to chop them into small pieces so they cook evenly.
3 cloves garlic, mincedGarlic is a powerful flavor enhancer, and it adds a nice depth to the stew. I prefer to use fresh garlic for this recipe, as it has a more vibrant flavor than dried garlic.
1 cup (200g) pearl barleyPearl barley is a type of barley that has been processed to remove the outer husk. It's a great ingredient for stews, as it adds a nice texture and flavor to the dish.
4 cups (1L) chicken brothChicken broth is the foundation of this stew, and it adds a rich and savory flavor to the dish. I prefer to use low-sodium broth, as it allows me to control the amount of salt in the recipe.
1 tsp (5g) dried thymeThyme is a versatile herb that pairs well with chicken and vegetables. I prefer to use dried thyme for this recipe, as it has a more subtle flavor than fresh thyme.
1/2 tsp (2g) saltSalt is a fundamental seasoning in many recipes, and it enhances the flavors of the other ingredients. I prefer to use kosher salt, as it has a more delicate flavor than table salt.
1/4 tsp (1g) black pepperBlack pepper is a classic seasoning that adds a nice depth to the stew. I prefer to use freshly ground pepper, as it has a more vibrant flavor than pre-ground pepper.
2 tbsp (30g) olive oilOlive oil is a healthy and flavorful oil that's perfect for sautéing the chicken and vegetables. I prefer to use a high-quality olive oil, such as extra-virgin or cold-pressed, for this recipe.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or spatula

How to Make Chicken And Barley Stew

1
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
2
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
3
Add the chopped onion to the pot and cook until it's softened and translucent, about 5 minutes.
4
Add the chopped carrots and potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
5
Add the garlic to the pot and cook for 1 minute, stirring constantly.
6
Add the pearl barley to the pot and cook for 1-2 minutes, stirring constantly.
7
Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine, then add the browned chicken back to the pot.
8
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the chicken is cooked through and the barley is tender.
9
Use an instant-read thermometer to check the internal temperature of the chicken, which should be 165 F (74 C).
10
Remove the pot from the heat and let the stew rest, covered, for 10-15 minutes before serving.
11
Serve the stew hot, garnished with chopped fresh herbs if desired.

Expert Tips

Be sure to brown the chicken thoroughly, as this adds a rich and savory flavor to the stew.
Use high-quality ingredients, such as fresh vegetables and good-quality chicken broth, to ensure the best flavor.
Don't overcook the stew, as this can make the chicken dry and the barley mushy.
Let the stew rest for at least 10-15 minutes before serving, as this allows the flavors to meld together and the chicken to become tender.
Experiment with different herbs and spices to find the combination that you like best.
Consider making a double batch of the stew and freezing it for later use.

Common Mistakes to Avoid

Not browning the chicken thoroughly, which can result in a lack of flavor.
Overcooking the stew, which can make the chicken dry and the barley mushy.
Not using high-quality ingredients, which can result in a lack of flavor.
Not letting the stew rest before serving, which can result in a lack of flavor and texture.
Not using an instant-read thermometer to check the internal temperature of the chicken, which can result in undercooked or overcooked chicken.

Variations and Substitutions

Add some diced bell peppers or other vegetables to the stew for added flavor and nutrition.
Use different types of protein, such as beef or pork, for a different flavor profile.
Add some beans or other legumes to the stew for added protein and fiber.
Use different types of broth, such as beef or vegetable broth, for a different flavor profile.
Add some spice to the stew, such as red pepper flakes or hot sauce, for added heat.
Serve the stew with some crusty bread or over mashed potatoes for a filling and satisfying meal.

What to Serve With Chicken And Barley Stew

This stew is perfect for a weeknight dinner or a special occasion. You can serve it with some crusty bread or over mashed potatoes, and it's also a great way to use up any leftover vegetables you have on hand.

Some other ideas for serving the stew include:

Serve the stew with some crusty bread for a filling and satisfying meal.Serve the stew over mashed potatoes for a comforting and delicious side dish.Add some diced bell peppers or other vegetables to the stew for added flavor and nutrition.Use different types of protein, such as beef or pork, for a different flavor profile.

Make-Ahead, Storage, Freezing and Reheating

This stew can be made ahead and refrigerated or frozen for later use. To refrigerate, let the stew cool to room temperature, then cover and refrigerate for up to 3 days.

To freeze, let the stew cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.

To reheat, thaw the stew overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.

Some tips for reheating the stew include:

Frequently Asked Questions

What type of barley should I use for this recipe?

I recommend using pearl barley, as it's a type of barley that has been processed to remove the outer husk and has a nice texture and flavor.

Can I use different types of protein for this recipe?

Yes, you can use different types of protein, such as beef or pork, for a different flavor profile.

How long can I store the stew in the refrigerator or freezer?

The stew can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months.

Can I make the stew ahead and reheat it later?

Yes, you can make the stew ahead and reheat it later. Simply let it cool to room temperature, then cover and refrigerate or freeze until ready to reheat.

What's the best way to reheat the stew?

The best way to reheat the stew is to thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.

Can I add other ingredients to the stew for added flavor and nutrition?

Yes, you can add other ingredients, such as diced bell peppers or other vegetables, to the stew for added flavor and nutrition.

Is the stew suitable for a special diet, such as gluten-free or low-sodium?

The stew can be adapted to suit a special diet, such as gluten-free or low-sodium, by using gluten-free broth and reducing the amount of salt used in the recipe.

Can I serve the stew at a dinner party or other special occasion?

Yes, the stew is a great option for a dinner party or other special occasion, as it's hearty and flavorful and can be made ahead and reheated as needed.

The Full Recipe

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