Clean Eating Thursdays- Chicken Barley Stew

My husband and I both served missions for our church (we are Mormon) in Romania. Romanians have a diet rich in bread and fats. Very low in sweets. In fact, their desserts were a joke. But, man, they had some good soup called borsi (pronounced borsh). Imagine a nice broth based soup with sour cream stirred in so it has a light, creamy and tangy flavor. This stew took us back to that concrete jungle that was Romania. Mmmm delish! This recipe was given to me by my sister. It was so good and different. And...enjoy it guilt free!

Chicken Barley Stew
Source: Valerie Stanton from Clean Eating

Put the following ingredients into your cart...

32oz low fat, low sodium chicken broth
1Tbsp garlic, minced
1 tsp garlic salt
1/2 Tbsp thyme
1/2 Tbsp basil
1/2 Tbsp cilantro
1/4 Tbsp dill
2 bay leaves
1/2 Tbsp black pepper
12 oz chicken breast, uncooked
1/2 cup barley 1 can black eyed peas (as you can see in the photo, I used kidney beans)
1 med onion, cubed
20 oz potatoes, peeled an cubed
10 oz carrots, peeled and cut
8 tbsp sour cream

Put your apron on and...

Fill slow cooker with broth, 8 0z water, garlic, herbs and pepper. Add chicken, peas, and barley, then layer onion, potatoes, carrots, over top. Liquid should just cover veggies. Do not stir. Allow to simmer at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream.