Creamy Chicken Barley Stew with Lemon & Fresh Dill

Creamy Chicken Barley Stew with Lemon & Fresh Dill takes around 1 hour from beginning to end. For $1.48 per serving, you get a main course that serves 8. One serving contains 303 calories, 21g of protein, and 10g of fat. It is perfect for Autumn. This recipe from A Teaspoon of Happiness requires fat-free half-and-half, flour, fresh dill, and chicken stock. This recipe is liked by 151 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is excellent. Similar recipes include Chicken and Barley Stew with Dill and Lemon, Barley and Tuna Salad With Lemon and Dill, and Barley Soup with Greens, Fennel, Lemon, and Dill.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 cup barley

3 carrots, roughly chopped (about 2 cups)

3 stalks celery, chopped (about 1½ cups)

6 cups chicken stock

¼ cup fat-free half-and-half

3 tablespoons all-purpose flour

2 tablespoons fresh chopped dill

2 garlic clove, minced

Juice of ½ a lemon

2 leeks, white and light green parts only, halved and sliced (about 2 cups)

3 tablespoons olive oil

Salt & pepper

4 boneless, skinless chicken breasts, chopped into bite-sized pieces

Equipment:

pot

whisk

bowl

Cooking instruction summary:

In a large stockpot, heat 2 tablespoons olive oil over medium-high heat.Add chicken pieces and cook until golden brown.Remove from pot and set aside.Add remaining oil, celery and carrots and cook for about 5 minutes, stirring occasionally.Add leeks and garlic, cooking for about 3 more minutes, stirring occasionally.Add barley and chicken stock.Cover pot and bring to a rolling boil.Reduce heat to medium low and simmer, stirring occasionally, for about 35-40 minutes or until barley is tender.In a small bowl, whisk together flour fat-free half-and-half.Add the chicken and the milk mixture to pot and cook until flour has thickened the stew and chicken - about 5 minutes.Stir in the lemon juice and dill just before serving.

 

Step by step:


1. In a large stockpot, heat 2 tablespoons olive oil over medium-high heat.

2. Add chicken pieces and cook until golden brown.

3. Remove from pot and set aside.

4. Add remaining oil, celery and carrots and cook for about 5 minutes, stirring occasionally.

5. Add leeks and garlic, cooking for about 3 more minutes, stirring occasionally.

6. Add barley and chicken stock.Cover pot and bring to a rolling boil.Reduce heat to medium low and simmer, stirring occasionally, for about 35-40 minutes or until barley is tender.In a small bowl, whisk together flour fat-free half-and-half.

7. Add the chicken and the milk mixture to pot and cook until flour has thickened the stew and chicken - about 5 minutes.Stir in the lemon juice and dill just before serving.


Nutrition Information:

Quickview
302k Calories
20g Protein
9g Total Fat
33g Carbs
28% Health Score
Limit These
Calories
302k
15%

Fat
9g
15%

  Saturated Fat
1g
11%

Carbohydrates
33g
11%

  Sugar
6g
7%

Cholesterol
41mg
14%

Sodium
568mg
25%

Get Enough Of These
Protein
20g
41%

Vitamin A
5840IU
117%

Vitamin B3
10mg
52%

Selenium
32µg
46%

Vitamin B6
0.73mg
37%

Manganese
0.66mg
33%

Phosphorus
267mg
27%

Vitamin K
24µg
23%

Fiber
5g
23%

Vitamin B1
0.31mg
21%

Potassium
717mg
21%

Vitamin B2
0.34mg
20%

Magnesium
66mg
17%

Copper
0.28mg
14%

Iron
2mg
12%

Folate
48µg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Zinc
1mg
10%

Vitamin C
7mg
9%

Calcium
56mg
6%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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