Chicken Soup With Lentils And BarleyExtract from Soup Night • By Maggie Stuckey • Published by Storey
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.
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You Will Need
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.
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.
Stir in the chicken or turkey, car- rots, and barley. Simmer, covered, about 20 minutes longer or just until carrots and barley are tender.
Stir in the tomatoes and reserved juices; heat through. Serve hot.