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Chicken Leek Soup with Lentils and Barley

Ron really enjoys soups with lentils and I prefer the barley so this soup satisfies both of our soup preferences. I have also made this soup with a ham bone and leftover ham, excellent also!

1 cup sliced leek

1/2 cup chopped red or green peppers

2 clove garlic, minced

2 tbsp. butter

5 cups chicken broth

1 1/2 cups water

1/2 cup dry lentils, rinsed and drained

1/2tsp. dried basil, crushed

1/4tsp. dried oregano, crushed

1/4 tsp. dried rosemary, crushed

1 1/2 cup cooked chicken or turkey

1 1/2 cups sliced carrots

1/2 cup quick cooking barley

1-14 1/2 oz. can diced tomatoes, undrained

In a large saucepan cook leek, peppers and garlic in butter till tender. Carefully stir in broth, water, lentils, basil, oregano, and rosemary. Bring to boiling; reduce heat, cover and simmer for 20 minutes. Stir in the carrots and uncooked barley. Cover and simmer about 20 minutes more or just till the carrots and barley are tender.

Add chicken and undrained tomatoes; heat thoroughly. Season to taste with salt and pepper prior to serving. 

Makes about 8 cups (6 main-dish servings).

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