Chicken And Leek Stew

• 1.5 pounds lean chicken, cooked and pulled apart
• 2 tablespoons olive oil
• 1 cup barley
• 3 large carrots, chopped
• 3 ribs celery, chopped
• 2 medium onions, diced
• 3 leeks, diced
• 2 large yukon gold potatoes, chopped
• 32 ounces chicken stock
• 4 cups water
• kosher salt and freshly ground black pepper
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried basil

1. Bring 4 cups of water to a simmer in a stockpot. Add 1 cup of barley. Cook barley for approximately 20 minutes, stirring occasionally. Add chicken stock, chicken, olive oil, carrots, celery, onions, leeks, potatoes. Stir to combine. Simmer until vegetables are tender, adding water as needed (the barley thickens as it cooks). Add the dried herbs at the end of cooking. Season with salt and pepper, to taste.

lean chicken, olive oil, barley, carrots, celery, onions, leeks, gold potatoes, chicken, water, kosher salt, rosemary, basil

Taken from www.epicurious.com/recipes/member/views/chicken-and-leek-stew-51845621 (may not work)