British-Style Chicken and Barley Broth Bowl
This British-style chicken and barley broth bowl is a nourishing dish perfect for any time of the year. With tender chicken breast, wholesome barley, and a mix of vibrant vegetables, it’s both healthy and satisfying. The light broth brings everything together, making it a warming meal that's both simple and delicious.
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 carrots, peeled and diced
- 1 leek, sliced
- 4 cups chicken broth, preferably low sodium
- 1/2 teaspoon dried thyme
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Rinse the barley under cold water. In a medium saucepan, bring 3 cups of water to a boil, add the barley, reduce heat, cover, and simmer for 25-30 minutes or until tender. Drain any excess water.
- In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Add the diced carrots and sliced leek to the pot, sautéing for 3-4 minutes until they begin to soften.
- Pour in the chicken broth and stir in the dried thyme. Bring the mixture to a gentle simmer and cook for 10-12 minutes, until the vegetables are tender and the chicken is cooked through.
- Stir in the cooked barley, season with flaky sea salt and black pepper to taste. Heat for an additional 2-3 minutes to warm the barley.
- Serve the chicken and barley broth bowl hot, garnished with additional black pepper if desired.