This hearty chicken stew with barley is the kind of wholesome comfort meal that fills both the stomach and the soul.
Loaded with lean chicken, fiber-rich barley, and colorful vegetables, it’s a nutritious choice for any day of the week.
Each bowl offers high-quality protein, healthy fats, and satisfying texture—perfect for meal prep or a cozy family dinner.
Easy to make, naturally low in saturated fat, and brimming with warmth, it’s a feel-good classic you’ll keep coming back to.
Chicken Barley Stew
Equipment
- 1 large soup pot or Dutch oven (at least 5-quart)
- 1 cutting board
- 1 Sharp Chef’s Knife
- 1 wooden spoon or spatula
- 1 Measuring cup set
- 1 ladle
- 1 small bowl (for prepping seasonings)
Ingredients
- 4 teaspoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into ¾-inch cubes
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 medium yellow onion chopped
- 2 medium carrots sliced into ½-inch rounds
- 1 stalk celery diced into ½-inch pieces
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup pearl barley
- 4 cups low-sodium chicken broth
- 1 14-ounce can petite diced tomatoes
- ¼ cup fresh flat-leaf parsley finely chopped
Instructions
- Prepare and Organize All Ingredients: Begin by gathering all your ingredients to make the cooking process smooth and efficient. Place the chicken on a cutting board and trim any excess fat, then cut it into ¾-inch bite-sized cubes for even cooking. Dice the onion, slice the carrots into thin half-moons, and chop the celery into small, uniform pieces to ensure consistent texture in the stew. Mince the garlic finely so it blends easily into the broth. Have the parsley washed, dried, and finely chopped for the final garnish. Measure out your olive oil, dried thyme, barley, and chicken broth so everything is ready to go before turning on the heat.
- Brown the Chicken for Deep Flavor: In a large heavy-bottomed soup pot or Dutch oven, heat 2 teaspoons of olive oil over medium heat. Once the oil shimmers, carefully add the cubed chicken in a single layer. Sprinkle half of the salt and pepper over the chicken to season it right from the start. Let the pieces cook undisturbed for about 3 to 4 minutes to develop a light golden crust—this caramelization adds richness and depth to the final flavor. Stir occasionally, cooking another 3 minutes or until the chicken is lightly browned but not fully cooked through. Transfer the chicken to a clean bowl and set aside while you work on the vegetables.
- Sauté the Aromatic Vegetables: Reduce the heat slightly if necessary, then add the remaining 2 teaspoons of olive oil to the same pot. Add the chopped onion and cook for about 3 minutes, stirring occasionally until it turns translucent and fragrant. Stir in the sliced carrots and diced celery, cooking for another 5 minutes until they begin to soften. The vegetables will absorb the leftover bits of flavor from the chicken, enriching the stew’s base. Next, add the minced garlic and dried thyme, stirring constantly for 30 seconds—just until the garlic releases its aroma. Be careful not to let it brown, as burnt garlic can make the broth taste bitter.
- Combine Chicken and Barley: Return the lightly browned chicken pieces (and any juices that have collected in the bowl) back to the pot with the vegetables. Stir gently to mix everything together. Add the cup of pearl barley, stirring well to coat it with the aromatic base. Toasting the barley for a minute or two helps to enhance its nutty flavor, making each spoonful more satisfying.
- Add Liquids and Tomatoes: Pour in 4 cups of chicken broth followed by the can of petite diced tomatoes (with their juices). Stir everything thoroughly, scraping up any flavorful bits stuck to the bottom of the pot. The tomatoes will provide a subtle tang and natural sweetness, while the broth forms the hearty base of your stew. At this stage, sprinkle in the remaining salt and pepper, tasting the liquid and adjusting seasoning if needed. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the Stew Until Perfectly Tender: Once the stew starts boiling, immediately reduce the heat to low so it simmers gently. Cover the pot with a lid slightly ajar to allow a little steam to escape, preventing overflow while keeping moisture in. Let the stew simmer for about 55 to 65 minutes, stirring occasionally to ensure nothing sticks to the bottom. During this time, the barley will absorb the flavorful broth and become soft, plump, and chewy, while the chicken turns tender and juicy. As it cooks, the stew will naturally thicken and develop a beautifully rich consistency.
- Check Doneness and Adjust Texture: After about an hour, check the stew’s consistency. The barley should be tender but not mushy, and the broth should have thickened slightly. If the mixture feels too thick, add a splash of warm broth or water (¼ cup at a time) to loosen it. If it’s thinner than you’d like, simmer uncovered for a few extra minutes to let excess liquid evaporate. Taste and adjust the seasoning once again, adding more salt, pepper, or thyme to suit your preference.
- Add Fresh Herbs and Finish: When the stew has reached the perfect texture, turn off the heat and stir in the chopped flat-leaf parsley. This final touch adds a burst of freshness and a hint of brightness that balances the deep, savory notes of the chicken and barley. Let the stew sit, covered, for 5 minutes to allow the flavors to meld together beautifully before serving.
- Serve and Enjoy the Comfort: Ladle the hearty chicken barley stew into bowls while it’s still steaming hot. Garnish with a few extra parsley leaves if desired. This stew pairs wonderfully with a slice of crusty bread or a light side salad. Each spoonful offers the perfect balance of tender chicken, chewy barley, and flavorful vegetables—comforting, nourishing, and satisfying all in one bowl.
Notes
- Use boneless, skinless chicken breast for lean protein and quick cooking; thighs work too for richer flavor.
- Pearl barley adds chewiness and fiber; rinsing it before cooking reduces starch and improves texture.
- Low-sodium chicken broth helps control salt levels and keeps the dish heart-healthy.
- Fresh parsley added at the end brightens the flavor without overpowering the stew.
- This stew improves in flavor if made ahead and reheated, making it ideal for meal prep.
- Adjust liquid amounts depending on whether you prefer a thick stew or a slightly soupy consistency.
- Leftover stew can be turned into a hearty pie filling or used over grains for variety.
Chef’s Secrets For Best Results
The key to making a truly flavorful chicken barley stew lies in building layers of taste.
Start by browning the chicken—it’s more than just cooking; it creates caramelized flavor that infuses the entire stew.
Sautéing the vegetables slowly allows their natural sweetness to develop, balancing the savory broth.
Toasting barley before adding liquid enhances its nutty flavor, making each spoonful more satisfying.
For extra depth, you can add a splash of white wine or a dash of Worcestershire sauce during simmering.
Always add fresh parsley at the end, as prolonged cooking diminishes its freshness and aroma.
Finally, taste frequently as the stew simmers; seasoning at the right moment is the difference between good and exceptional.
Serving Suggestions For Maximum Enjoyment
This hearty stew stands beautifully on its own but can be complemented in many ways.
Serve it in deep bowls with a slice of crusty whole-grain bread or warm sourdough for dipping into the broth.
A crisp green side salad with a tangy vinaigrette pairs well, adding freshness and contrast.
For a cozy family meal, add a dollop of Greek yogurt on top for creaminess and extra protein.
In colder months, serve alongside roasted root vegetables to enhance the comforting experience.
For a lighter lunch, enjoy the stew with a small side of steamed greens.
Storage Tips To Keep Fresh
This chicken barley stew stores exceptionally well and actually improves in flavor after a day or two as the ingredients meld together.
Store cooled stew in an airtight container in the refrigerator for up to 4 days.
For longer storage, portion into freezer-safe containers and freeze for up to 3 months.
When reheating, warm gently over low heat and add a splash of broth or water if the stew has thickened too much.
For best results, reheat only once and store leftovers in smaller portions to preserve freshness and texture.
Avoid reheating in the microwave for long periods to prevent the chicken from drying out.
Frequently Asked Questions
1. Can I make this stew with chicken thighs instead of breast?
Absolutely. Chicken thighs work wonderfully in this stew and add richer flavor and tenderness.
Keep in mind thighs take slightly longer to cook, so adjust simmering time by an extra 5–10 minutes and check for doneness before serving.
2. Is pearl barley necessary, or can I substitute?
Pearl barley gives a chewy texture and nutty flavor, but you can substitute with other whole grains like farro or brown rice.
Keep in mind substitution may alter cooking time and consistency. Rinse the grain before cooking to remove excess starch.
3. How can I make this stew thicker?
For a thicker consistency, simmer the stew uncovered during the last 15–20 minutes. You can also mash some of the barley and vegetables gently against the pot to release starch and naturally thicken the broth.
4. Can I prepare this stew in advance?
Yes. This stew is excellent for meal prep. Prepare it up to a day ahead, store in the refrigerator, and reheat gently before serving. Flavors develop beautifully over time, making it even more delicious the next day.
5. Can I make this recipe dairy-free and gluten-free?
Yes. The original recipe is already dairy-free. For a gluten-free version, substitute pearl barley with gluten-free grains such as quinoa, buckwheat, or certified gluten-free oats.
Adjust cooking time according to the grain chosen.
