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:
covered percent of daily need
