Chicken Soup With Lentils and Barley

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Delicious, hearty, and healthy soup! From Better Homes and Gardens Cookbook. The original recipe calls for 2 T. butter instead of olive oil. And if I have a rind of parmesan leftover, I'll throw it in while it's simmering...but it's very tasty w/o.

Ingredients Nutrition


  1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in olive oil till tender. Stir in broth, water, lentils, basil, oregano, rosemary , and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
  2. Stir in the chicken carrots, and uncooked barley. Cover and simmer about 20 minutes more or just till the carrots are tender. Add the undrained tomatoes; heat through.
Most Helpful

5 5

A great change from the usual chicken noodle soup. I was looking for something low carb and this fit the bill perfectly. Thank you.

5 5

Very healthy and very good. I used homemade chicken broth and added 1 tsp. salt to it. It did need a bit more salt but not the fault of the recipe. I also added 1/4 tsp. crushed thyme. My barley was not quick cooking so I added it once the broth came to a boil. Thanks for sharing your recipe.