Ingredients
-
1 tbsp
olive oil
-
1
onion
, chopped
-
1
227-g pkg
button mushrooms
, sliced
-
2
carrots
, peeled and diced
-
1/2
900-g bag baby
potatoes
, cut into small pieces
-
2
garlic cloves
, minced
-
1
900-mL carton
vegetable broth
-
1 cup
water
-
1/2 cup
pearl barley
, rinsed under cold water
-
2
skinless boneless
chicken breasts
, cut into small cubes
-
1 cup
frozen
green peas
Instructions
- Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
- Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
Nutrition (per serving)
- Calories
- 383,
- Protein
- 31 g,
- Carbohydrates
- 56 g,
- Fat
- 6 g,
- Fibre
- 7 g,
- Sodium
- 832 mg.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso