Chicken Soup with Lentils and Barley

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

Recipe from Midwest Living
  • 1/2 cup dry lentils
  • 1 cup sliced leeks or chopped onion
  • 1/2 cup chopped red or green sweet pepper
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 3 cups water
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped cooked chicken or turkey
  • 1 1/2 cups chopped carrots
  • 1/2 cup quick-cooking barley
  • 1 14 1/2 ounce can low-sodium diced tomatoes
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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.
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.
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 information

Per Serving: cal. (kcal) 248, Fat, total (g) 8, chol. (mg) 44, sat. fat (g) 3, carb. (g) 28, fiber (g) 8, pro. (g) 19, vit. A (RE) 1762, vit. C (mg) 73, sodium (mg) 324, calcium (mg) 111, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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