Whole-Food Chicken and Barley Stew

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion, sliced carrots, and celery. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.

Add the bite-sized chicken breast pieces to the pot, searing them lightly on all sides for about 3 minutes.

Pour in the low-sodium chicken broth, then add the rinsed pearl barley, fresh thyme sprigs, and bay leaf. Season with salt and black pepper.

Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 35 to 40 minutes, stirring occasionally, until the barley is tender and the chicken is fully cooked through.

Remove the pot from the heat. Discard the spent thyme sprigs and bay leaf.

Stir in the freshly chopped parsley, taste and adjust seasoning if needed, and serve warm in bowls.