Chicken Soup With Lentils And Barley

Soup Night

https://www.cutoutandkeep.net/projects/chicken-soup-with-lentils-and-barley • Posted by Storey Publishing

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.

You will need

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

Project Budget

Time

Difficulty

Description

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.

Instructions

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.

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.

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.

4. Stir in the tomatoes and reserved juices; heat through. Serve hot.