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    You are in: Home / Recipes / Chicken Soup With Lentils and Barley Recipe
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    Chicken Soup With Lentils and Barley

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    saleegurl's Note:

    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.

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    Serves: 4-6



    Units: US | Metric


    1. 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. 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.

    Ratings & Reviews:

    • on February 13, 2013


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

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    • on May 09, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Soup With Lentils and Barley

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.3
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.9 g
    Cholesterol 39.3 mg
    Sodium 766.5 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 14.7 g
    Sugars 7.6 g
    Protein 28.5 g

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