CHICKEN SOUP WITH LENTILS AND BARLEY

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Chicken Soup With Lentils and Barley image

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.

Provided by saleegurl

Categories     Chicken Breast

Time 1h5m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 14

1 cup sliced leeks or 1 cup chopped onion
1/2 cup green sweet pepper
1 garlic clove, minced
1 tablespoon olive oil
29 ounces chicken broth
1 1/2 cups water
1/2 cup dry lentils, rinsed and drained
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary, crushed
1 1/2 cups chopped cooked chicken or 1 1/2 cups turkey
1 1/2 cups sliced carrots (3 medium)
1/2 cup quick-cooking barley
14 1/2 ounces tomatoes, cut up

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 376.4, Fat 9.3, SaturatedFat 2, Cholesterol 39.4, Sodium 766.5, Carbohydrate 45.2, Fiber 14.7, Sugar 7.6, Protein 28.6

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