Cut Out + Keep

Chicken Soup With Lentils And Barley

Soup Night

https://www.cutoutandkeep.net/projects/chicken-soup-with-lentils-and-barley • Posted by Storey Publishing

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.

You will need

Project Budget
Cheap

Time

1 h 00

Difficulty

Nice & Simple
Medium 101353 2f2014 04 29 152741 screen%2bshot%2b2014 04 29%2bat%2b16.23.28

Description

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.

Instructions

  1. 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.

  2. 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.

  3. Stir in the chicken or turkey, car- rots, and barley. Simmer, covered, about 20 minutes longer or just until carrots and barley are tender.

  4. Stir in the tomatoes and reserved juices; heat through. Serve hot.