Back to Chicken and Barley Boiled Dinner

Print Options


Card Sizes

Chicken and Barley Boiled Dinner Recipe

Chicken and Barley Boiled Dinner Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chicken and Barley Boiled Dinner

Sort By :

Average Rating
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."

Loading Image