Chicken Stew with Beans and Barley

This one-pot chicken stew combining barley, mushrooms, and carrots with tender beans, fresh herbs, and moist chicken thighs is hearty, flavorful, and delicious.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 424 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 5 cloves garlic, chopped
• 1 cup sliced carrots
• 1 medium onion, halved and sliced
• 1 tablespoon chicken broth
• 2 cups sliced cremini mushrooms
• 1 medium red bell pepper, cut into 1-inch squares
• 4 (5 ounce) skinless, bone-in chicken thighs
• 1 (15 ounce) can navy beans, drained
• 0.25 cup pearl barley

Recipe Instructions

Step 1

Soak barley in a bowl of water for 20 minutes. Drain and discard water.

Step 2

Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.

Step 3

Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.

Step 4

Reduce heat to low and cover. Simmer for about 35 minutes.

Step 5

Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.