Chicken and Barley Boiled Dinner Recipe
Chicken and Barley Boiled Dinner Recipe photo by Taste of Home
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Chicken and Barley Boiled Dinner Recipe

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I was looking for a recipe that was nutritious and would adequately feed my two teenage sons and husband. I'm a busy teacher, and time is of the essence. This tasty recipe is easily prepared for an evening meal. -Susan Greeley, Morrill, Maine
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES: 6-8 servings


  • 2 broiler/fryer chickens (about 3 pounds each), cut up and skin removed
  • 3 tablespoons canola oil
  • 2 quarts chicken broth
  • 1 cup uncooked brown rice
  • 1/2 cup medium pearl barley
  • 1 medium onion, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 8 carrots, cut into 1-inch pieces
  • 2-1/2 cups frozen cut green beans
  • 2 celery ribs, cut into 1-inch pieces

Nutritional Facts

1 each: 422 calories, 17g fat (4g saturated fat), 66mg cholesterol, 1655mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 27g protein.


  1. In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat.
  2. Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear.
  3. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves. Yield: 6-8 servings.
Originally published as Chicken and Barley Boiled Dinner in Taste of Home February/March 1995, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Joscy User ID: 2694585 818
Reviewed Jun. 9, 2013

"As mentioned previously, all recipes I have saved always, always an either **5 or greater** rating, this one no exception. Since we are empty nesters, I make only **half** recipe."

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