british

Chicken and Barley Broth with Root Vegetables and Thyme

Name: Chicken and Barley Broth with Root Vegetables and Thyme
Yield: 1 serving
Cuisine: british
Ingredients: 178 g boneless skinless chicken thigh; 53 g pearl barley (dry); 355 g chicken stock; 80 g carrot; 53 g celery; 107 g parsnip; 71 g onion; 5 g garlic; 7 g rapeseed oil; 2 g fresh thyme; 2 g salt; 0.89 g black pepper

This simmered dish pairs boneless skinless chicken thigh with pearl barley, chicken stock and fresh thyme. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

49 g Protein

77 g Carbohydrates

15 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

178g boneless skinless chicken thigh 215 kcal
53g pearl barley (dry) 188 kcal
355g chicken stock 21 kcal
80g carrot 33 kcal
53g celery 8 kcal
107g parsnip 80 kcal
71g onion 28 kcal
5g garlic 7 kcal
7g rapeseed oil 62 kcal
2g fresh thyme 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

carrotceleryonionrapeseed oil
Heat the oil in a medium saucepan over medium heat. Add onion, carrot, and celery and cook 5 minutes until softened.
garlicfresh thyme
Add minced garlic and thyme and cook 30 seconds until fragrant.
boneless skinless chicken thigh
Add chicken thigh pieces and cook 3-4 minutes, stirring, until lightly browned.
pearl barley (dry)chicken stock
Stir in pearl barley, then add stock and bring to a simmer.
pearl barley (dry)parsnip
Add diced parsnip. Simmer 25-30 minutes, stirring occasionally, until barley is tender and chicken is cooked through.
saltblack pepper
Season with salt and pepper and serve hot.