Archive for November 14th, 2008


Enjoy the warm and hearty flavors in this soup, enhanced by the smokiness imparted from the grilled chicken. I bought my chicken already grilled, and cut it into bite-sized pieces. This was perfect for the chilly weather we are experiencing, soothing and satisfying. Enjoy!

Barley lentil soup with grilled chicken

1 tablespoon extra virgin olive oil

1 1/2 cups chopped onion

1 1/2 cups chopped carrots

3 cloves garlic, minced

2 1/2 teaspoons ground cumin

10 cups broth (chicken or vegetable is fine)

2/3 cup pearl barley

1 14-ounce can diced tomatoes in juice

2/3 cup dried lentils

1 bunch Swiss chard, coarsely chopped

2 tablespoons chopped fresh dill

2 grilled boneless chicken breasts, cut into bite-sized pieces

Heat oil in heavy large pot over medium-high heat. Add onions and carrots, and saute until onions are golden brown. Add garlic and stir one minute. Mix in cumin and stir for 30 seconds.

Add the 10 cups of broth and the barley; bring to a boil. Reduce heat, partially cover, and simmer for 25 minutes. Stir in tomatoes with juice and lentils. Cover and simmer until barley and lentils are tender, about 30 minutes.

Add the chard to the soup. Cover and simmer, about 5 minutes. Stir in the dill and the grilled chicken. Season with salt and pepper. Makes 12 servings.


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