Chicken, Barley, and Leek Stew

Ingridients of Chicken, Barley, and Leek Stew:

• 1  pound skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
• 1  tablespoon olive oil
• 1  49-ounce can reduced-sodium chicken broth
• 1  cup regular barley (not quick-cooking)
• 3  medium leeks, halved lengthwise and sliced
• 2  medium carrots, thinly sliced
• 1 1/2  teaspoons dried basil or Italian seasoning, crushed
• 1/4  teaspoon cracked black pepper
•   Slivered fresh basil or snipped fresh parsley (optional)