Chicken Soup With Lentils and Barley

Submitted by saleegurl

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 8 cups
• Serves: 4-6

ingredients

• 236.59 ml sliced leeks or 236.59 ml chopped onion
• 118.29 ml green sweet pepper
• 1 garlic clove, minced
• 14.79 ml olive oil
• 822.13 g chicken broth
• 354.88 ml water
• 118.29 ml dry lentils, rinsed and drained
• 2.46 ml dried basil, crushed
• 1.23 ml dried oregano, crushed
• 1.23 ml dried rosemary, crushed
• 354.88 ml chopped cooked chicken or 354.88 ml turkey
• 354.88 ml sliced carrots (3 medium)
• 118.29 ml quick-cooking barley
• 411.06 g tomatoes, cut up

directions

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.

Reviews

[Andrea B.]

This is a delicious soup!

 

[barb1957]

I was disappointed in the lack of flavor. Bland in my opinion. Will not make again. I was looking for a different flavor.

 

[Katanashrp]

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

 

[GaylaV]

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.