Ingredients: 1 tbsp olive oil 3/4 cup carrot diced 2 tbsp fresh basil chopped 3/4 cup celery chopped 3/4 cup green onion chopped 1/2 tsp salt 1/4 tsp pepper 1 lb skinless boneless chicken breasts 1/2 lb skinless boneless chicken thighs 1 3/4 cup pearl barley; about 12 ounces 5 cup chicken broth 1/3 cup parsley chopped 1/4 cup fresh parmesan cheese grated Directions:1. Cut chicken meat in 1/4-inch strips. Heat oil in a Dutch oven over medium-high heat. 2. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute. 3. Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese. |