Chicken & Barley Stew with Spinach
I just love this hearty soup! It's really so thick you could call it a stew--tummy-warming for wintry days.
Watch my channel on how I grow my own spinach to use in my meal preparation!
This Chicken & Barley Stew can be cooked on a stove top, crock pot or instapot. I usually do it in the instapot as my time always runs away from me once we have the time change and it is dark before I can blink!
I can pull frozen chicken from my freezer and have this steamy hot and ready to serve in under 2 hours using my instapot.
1 large instapot
6 pack boneless skinless Chicken thighs (frozen hard!)
(I ran hot water over it to be able to remove the packaging from it)
1 box (approx 4 cups) Chicken Bone Broth
1-2 cups Water
8 oz. Italian or Pearled Barley
1 cup sliced Celery stalks
1 cup carrot shreds
1 large onion, chopped
6 cloves Garlic, chopped
1 tsp. Thyme
2 Tbsp. Parlsey
3 Bay leaves
1/2 tsp. coarse ground black pepper
1 tsp. Lawrys Seasoning Salt
Add on instapot lid and close off pressure valve. Set to 30 minutes pressure or "stew/meat" auto setting.
Allow steam to dissipate naturally and carefully remove lid. Stir in 4-5 handfuls freshly washed baby spinach leaves.
Add more salt as needed to taste.
Ladle into large bowls and serve with a dash of Texas Pete Hot Sauce on top.
- Martha Greene