Lightened-Up Chicken and Barley
  • 6 cups chicken stock
  • 3 cups shredded chicken
  • 1 small white onion, finely chopped
  • 3 carrots, diced
  • 2 cups barley
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp parsley + garnish
  1. Cook and shred your chicken if you're not using leftovers.
  2. In a dutch oven or stock pot combine the chicken stock, onion, carrots, rosemary, thyme and parsley.
  3. Bring to a slow rolling boil.
  4. Add the onion and carrots.
  5. Turn down the heat.
  6. Cook for 10 minutes to allow the carrots and onions to become tender.
  7. Add the shredded chicken.
  8. Add the barley.
  9. The length of continual cook time will be determined on the type of barley you use and the package instructions.
  10. Once your barley is done cooking, place in bowls and top with a sprinkle of parsley; which is optional.
Recipe by YUM Eating at