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Chicken, Lentil and Barley Soup

Makes: 4 to 6 servings
Prep 20 mins Cook 40 mins
Chicken, Lentil and Barley Soup
  • 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  margarine or butter
  • 5  cups  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  sliced carrots
  • 1/2  cup  quick-cooking barley
  • 1 14 1/2 ounce can  tomatoes, cut up

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 367,
  • Fat, total (g) 13,
  • chol. (mg) 51,
  • sat. fat (g) 3,
  • carb. (g) 36,
  • fiber (g) 8,
  • pro. (g) 28,
  • sodium (mg) 1324,
  • Percent Daily Values are based on a 2,000 calorie diet

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