Between chasing kiddos, Zoom meetings, and trying to keep some semblance of a social life, I know exactly how precious your time is. As a mom and wife juggling a full-time career, the “what’s for dinner” dread is very real. That is why I am so excited to share my go-to comfort meal: Chicken Barley Stew. This dish has become an absolute staple in my kitchen because it is the definition of a powerhouse meal. It is healthy, filling, and incredibly easy to pull together on a Tuesday night when your brain is fried from work.
One of the other reasons I love this recipe so much is that it is a fantastic option for meal prep. If you have friends who are expecting, this is hands down one of the best freezer meals for postpartum. It is packed with iron and fiber, which is exactly what a new mama needs for recovery. Honestly, even if you aren’t in the newborn haze, this stew feels like a warm hug in a bowl. It starts with high-quality olive oil in a large stockpot, where I toss in diced chicken breasts that have been seasoned to perfection. To get that deep, savory base, I use a blend of garlic powder, onion powder, smoked paprika, salt, and cracked black pepper. The smoked paprika is my secret weapon here; it adds a subtle earthiness that makes the whole house smell incredible.
Once the chicken is seared, I throw in minced garlic cloves, diced yellow onion, and a colorful duo of red bell pepper and yellow bell pepper. Sautéing these until they are soft creates a sweet and savory foundation for the broth. For the liquid base, I combine water with better than chicken bouillon to ensure the flavor is rich and concentrated. Then comes the star of the show: barley. If you haven’t cooked with it lately, you are missing out. It has a beautiful chewy texture that holds up so much better than rice or pasta in leftovers.
To give it that signature richness, I add fire roasted tomatoes and a whole can of tomato paste. The fire-roasted element adds just a hint of char that elevates the entire profile of the dish. After letting it simmer and thicken, I stir in a generous amount of roughly chopped kale. The kale wilts perfectly into the hot stew, adding a boost of greens without overpowering the other flavors. This Chicken Barley Stew is the ultimate one-pot wonder for busy women who want to feed their families something nutritious without spending hours at the stove. It is a hearty, wholesome, and delicious way to end a long day, and I promise it will become a recurring favorite in your digital recipe box.
30-Minute Hearty Chicken Barley Stew
Description
Savor the ultimate comfort with this hearty Chicken Barley Stew. Packed with lean protein, vibrant bell peppers, and fiber-rich barley, this nutrient-dense meal is simmered in a smoky, fire-roasted tomato broth. Finished with fresh kale, it’s a wholesome, one-pot dinner that delivers deep flavor and nourishment in every bowl.
Ingredients
Instructions
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Place a stockpot on the stove on medium high heat. Add olive oil, diced chicken breasts, garlic powder, onion powder, smoked paprika, salt and pepper. Cook until the chicken is mostly white on the outside of the pieces. You do not have to fully cook the chicken at this stage.
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Add the garlic, onion and peppers. Saute for 2-3 minutes or until the onion and peppers are softened.
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Add water, chicken bouillon, barley and roasted tomatoes.
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Bring to a boil and then reduce to low heat. Stir in tomato paste. Simmer for 10 minutes.
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Add kale and simmer for another 5-10 minutes or until kale is wilted and chicken reaches 165 degrees F.
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Remove from heat. Allow to cool and thicken for 5 minutes. Serve warm with crusty bread.
Note
Substitutions:
If you want to make this soup lightening fast, substitute shredded rotisserie chicken for the diced chicken breasts, and add a bag of frozen diced peppers and onions instead of fresh diced onions and bell peppers. You miss out on some flavor and heartiness, but it will save a lot of time on a busy night.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 4-5 days.
Freezing Instructions:
Cool the soup completely then store in a freezer safe container for up to 2-3 months.
Reheating Instructions:
For best results, thaw the soup in the refrigerator for about 24 hours before reheating. Once thawed, reheat on the stove over medium heat until warmed through.
