The lentils and barley add down-home flavor and hearty texture to this satisfying and healthy chicken soup.

Source: Midwest Living
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Ingredients

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Directions

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  • Rinse the lentils under cold running water and drain; set them aside. In a large saucepan or Dutch oven, cook the sliced leeks or chopped onion, chopped sweet pepper, and garlic in butter or margarine until the vegetables are tender.

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  • Carefully stir in the water, chicken broth, basil, oregano, rosemary, pepper, and lentils. Bring the mixture to boiling. Reduce heat and simmer, covered, for 20 minutes.

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  • Stir in the chicken or turkey, the carrots, and uncooked barley. Simmer, covered, for about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 6 servings.

Nutrition Facts

248 calories; 8 g total fat; 3 g saturated fat; 44 mg cholesterol; 324 mg sodium. 28 g carbohydrates; 8 g fiber; 19 g protein; 1762 RE vitamin a; 73 mg vitamin c; 111 mg calcium; 1 mg iron;

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