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Chicken, Barley, and Leek Stew

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)
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