Chicken Soup With Lentils And Barley
Soup Night
Posted by Storey Publishing
About
Here’s another soup that starts with cooked chicken, perhaps a rotisserie bird from the supermarket. This is also a great way to use leftover turkey.
Make ahead? Get the chicken ready: either cook 1 or 2 chicken breasts, or pick up a supermarket chicken and cut up enough to make 11⁄2 cups meat. If you need to, you can also do the entire recipe ahead; stop step 4 a few minutes early, so that the reheating doesn’t overcook the carrots.
For large crowds: This is a good candidate for making large quantities.
For vegetarians? You could leave out the chicken, of course, but you’d have to come up with another name for the soup.
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You Will Need (13 things)
- 2 tbsp Butter or margarine
- 1 cup Sliced Leek s or chopped onion
- ½ cup Chopped red or green Bell Pepper
- 1 Garlic clove, minced 5 cups chicken broth
- 1 ½ tsp Snipped fresh Basil , or 1⁄2 teaspoon dried basil, crushed
- 1 tsp Snipped fresh Oregano , or 1⁄4 teaspoon dried oregano, crushed
- ¾ tsp Snipped fresh Rosemary , or 1⁄4 teaspoons dried rosemary, crushed
- ¼ tsp Freshly Ground Black Pepper
- ½ cup Brown Lentils , rinsed and drained
- 1 ½ cup Chopped cooked Chicken or turkey
- 1 ½ cup Sliced Carrots
- ½ cup quick-cooking Barley
- 1 (15-ounce) can Tomatoes , cut up, juices reserved
Steps (4 steps, 60 minutes)
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1
Melt the butter in a large soup pot over medium heat. Add the leeks or onion, bell pepper, and garlic, and sauté until tender but not brown, about 4 minutes.
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2
Carefully stir in the broth, basil, oregano, rosemary, pepper, and the lentils; bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
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3
Stir in the chicken or turkey, car- rots, and barley. Simmer, covered, about 20 minutes longer or just until carrots and barley are tender.
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4
Stir in the tomatoes and reserved juices; heat through. Serve hot.