Chicken, Lentil and Barley Soup
- Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
- Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.
From the Test Kitchen
Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.
Nutrition Facts (Chicken, Lentil and Barley Soup)
- Per serving:
- 367 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 51 mg chol.,
- 1324 mg sodium,
- 36 g carb.,
- 8 g fiber,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet