CHICKEN SOUP WITH LENTILS AND BARLEY
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
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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