Dutch Oven & Cast Iron Recipes >
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Chicken
Soup w/Lentils & Barley
1/2 cup of dry lentils
1 cup of sliced leeks or chopped onion
1/2 cup of chopped red or green sweet pepper
1 clove garlic, minced
2 tablespoons of margarine or butter
5 cups of chicken broth
1 1/2 teaspoons of snipped fresh basil or 1/2 teaspoon of
dried basil, crushed
1 teaspoon of snipped fresh oregano or 1/4 teaspoon of dried
oregano, crushed
3/4 teaspoon of snipped fresh rosemary or 1/4 teaspoon of
dried rosemary, crushed
1/4 teaspoon of pepper
1 1/2 cups of chopped cooked chicken or turkey
1 1/2 cups of sliced carrots
1/2 cup of quick cooking barley
one 14 1/2 ounce can of tomatoes, cut up
Rinse and drain lentils, set aside. In a large saucepan or
Dutch oven cook leeks or onion, sweet pepper, and garlic in
margarine or butter until tender. Carefully stir in
chicken broth, basil, oregano, rosemary, pepper and lentils.
Bring to boiling; reduce heat. Cover and simmer for 20
minutes.
Stir in chicken or turkey, carrots, and uncooked barley.
Return to boiling, reduce heat. Cover and simmer about 20
minutes more or just till carrots are tender. Stir in
undrained tomatoes. Heat through. Makes 4 to 6 servings
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