Tuesday, January 27, 2009

Chicken Lentil Barley Soup

Chicken Lentil Barley Soup

This soup stores well in the freezer for a quick meal later. This also works great in a crock pot. Add everything except the chicken and tomatoes and cook on high for 4 hours or low for 8 hours, then add chicken and tomatoes and cook 1-2 hours longer.

2 onions, chopped

1 green pepper, chopped

4 garlic cloves, crushed

2 tablespoons olive oil

11 cups water

4 tablespoons chicken bouillon granules

1 cup dry lentils

1 cup dry barley

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon pepper

1/2 teaspoon rosemary

3 cups chopped cooked chicken

3 cups carrots, sliced

28 ounce can diced tomatoes


1 Saute onion, pepper, and garlic in oil until soft. Add water, granules, lentils, barley, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.

2 Add chicken and carrots and simmer 20 more minutes until carrots, lentils, and barley are tender. Stir in tomatoes before serving.

Servings: 12

Recipe Tips

I like to add a variety of vegetables and fewer carrots. Corn, green beans, celery, sweet potato, etc. are all good.

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