How to make it

  • In 5 - 6 quart stock pot, brown sausage over medium-high heat; stirring and breaking up with a spoon. Remove sausage from pan and set aside.
  • Add onion, garlic, and barley to drippings. Cook, stirring often, until onion is softened and barley is toasted.
  • Add chicken broth, parsley, chicken breasts, and lentils. Bring to a boil, cover, and simmer on medium low heat until breast is white in the thickest part, about 30 minutes.
  • Remove breasts, and let rest until cool enough to handle (If using skin-on bone-in breasts, remove skin and bones from meat and discard) Shred meat and return to pan.
  • Drain garbanzo beans; add to soup with salsa and reserved sausage.
  • Heat to simmering.
  • Add spinach to soup and heat through. Serve.

Reviews & Comments 6

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    " It was excellent "
    lincolntoot ate it and said...
    My kind of soup! I love lentil soup alone and barley alone - who would think to combine the two! Great post and can't wait to make it. Sounds like a 5 for me!
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  • rosemaryblue 11 years ago
    Love barley and lentils! Great recipe!
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  • fizzle3nat 11 years ago
    Oops! I noticed the recipe said 'servings 68' - it should have read 6 - 8, but I forgot the site won't allow a hyphen. Corrected to read 8. Also, to answer frankieanne, cannellini beans would probably be delicious, too.
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    " It was excellent "
    mark555 ate it and said...
    I'm useing up my printer cartrage on your recipes!
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  • frankieanne 11 years ago
    This looks really delicious to me. I love barley. I wonder if cannellini beans would work, too? Thanks for posting this.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Good job! Nice post!
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