Chicken Soup With Lentils and Barley |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
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 |
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.
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