Chicken (or Turkey) Soup with Lentils and Barley

This is an easy, inexpensive soup to make and perfect for cold weather (and when you've had enough of rich holiday fare!).

From Better Homes and Gardens New Cookbook, 11th edition

• 1 c. sliced leeks or chopped onion
• 1/2 c. chopped red or green pepper
• 1 clove garlic, minced
• 2 T. butter
• 2 (14.5-oz.) cans chicken broth (or 3 3/4 cups homemade)
• 1 1/2 cups water--1/2 c. more if using pearl barley
• 1/2 c. lentils, rinsed and drained
• 1/2 t. dried basil
• 1/4 t. dried oregano
• 1/4 t. dried rosemary
• 1 1/2 c. chopped cooked chicken (or turkey)
• 1 1/2 c. sliced carrots (about 3 medium)
• 1/2 c. quick-cooking or pearl barley
• 1 (14.5-oz.) can diced tomatoes, undrained

1. In a large saucepan, cook leeks/onions, pepper, and garlic in butter until tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, 1/4 t. pepper, and barley--if using pearl barley. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Stir in meat, carrots, and barley, if using quick-cooking, and simmer, covered, for about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes and heat through.

Serves 6 (makes about 8 cups)