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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
High-protein. One pot. Creamy without cream. Ready FAST. This is that “I didn’t expect it to taste THIS good” kind of meal. Packed with protein, veggies, and cozy flavors — and that silky egg + parmesan + lemon finish? Game changer. No cream needed.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sear chicken until golden on both sides.
Add onion, carrots, celery, and garlic. Sauté for 3–5 minutes.
Pour in chicken broth and simmer for 15 minutes.
Remove chicken, shred it, discard bones and skin, and return the shredded chicken to the pot.
Add barley, beans, and kale. Cook until the barley is tender.
Scoop 1 cup of hot broth from the pot.
Whisk egg yolks, parmesan, and lemon zest together. Slowly add the hot broth to temper the mixture.
Pour the tempered mixture back into the pot and stir to achieve a creamy texture.
Finish with olive oil and parsley before serving.
Temper the egg yolks carefully to avoid scrambling them.
For a vegan version, skip the chicken, egg yolks, and parmesan. Use vegetable broth, extra beans, nutritional yeast, and lemon instead.
Use quick-cooking pearled barley to save time and ensure the stew is ready fast.
Add olive oil and parsley at the end for a fresh and flavorful finish.
Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the broth.
What can I substitute for pearled barley?
You can substitute pearled barley with quinoa, farro, or rice for a similar texture.
How do I make this stew vegan?
Skip the chicken, egg yolks, and parmesan. Use vegetable broth, extra beans, nutritional yeast, and lemon for a vegan version.
Can I freeze this stew?
Yes, you can freeze the stew, but avoid adding the egg yolk mixture before freezing. Add it fresh when reheating.
What type of kale works best for this recipe?
Curly kale or lacinato kale works well. Be sure to chop it finely for even cooking.
