Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven, bring broth to boiling; add barley. Return to boiling; reduce heat. Cover and simmer for 30 minutes.
Add chicken, celery, carrots, onion, dried parsley (if using), sage (or rosemary) and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add bell pepper; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender. Stir in fresh parsley (if using).