Chicken Soup with Lentils and Barley

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 167.6
  • Total Fat: 3.0 g
  • Cholesterol: 30.7 mg
  • Sodium: 983.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.7 g

View full nutritional breakdown of Chicken Soup with Lentils and Barley calories by ingredient


From Fitness Magazine.
From Fitness Magazine.

Number of Servings: 7


    1/2 cup dried brown lentils
    1 tablespoon olive oil
    1 cup sliced leeks
    1/2 cup chopped red or green bell pepper
    1 garlic clove, minced
    5 cups low-sodium chicken broth
    1/2 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/4 teaspoon dried rosemary
    1/4 teaspoon black pepper
    1 1/2 cups cooked chicken (about 1/2 pound), chopped
    1 1/2 cups sliced carrots
    1/2 cup quick-cooking barley
    1 can (16 ounces) no-salt-added diced tomatoes


makes 7 1 cup servings
1. Rinse lentils under cold running water; drain and set aside.
2. In a large saucepan, heat olive oil over high heat; add leeks, bell pepper, and garlic. Cook until tender.
3. Stir in chicken broth, basil, oregano, rosemary, black pepper, and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
4. Stir in chicken, carrots, and barley. Simmer, covered, about 20 minutes more, or until carrots are tender. Stir in undrained tomatoes; heat thoroughly and serve.

Nutrition facts per serving: 265 calories, 21g protein, 32g carbohydrate, 6g fat (2g saturated), 9g fiber

Number of Servings: 7

Recipe submitted by SparkPeople user DONDBRW.