Featured Recipe: Multigrain chicken soup

Featured Recipe: Multigrain chicken soup

Ingredients

  • 1/2 cup raw brown rice
  • 1/3 cup medium barley
  • 1/3 cup red lentils
  • 1/3 cup yellow split peas
  • 2 large ribs celery, sliced
  • 4 large carrots, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 teaspoon powdered ginger
  • 1 teaspoon dried marjoram
  • 1/2 to 1 teaspoon salt, depending on taste
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 cups water

Directions

Put all ingredients in a large pot. Bring to a boil. Cover the pot and turn the heat down to simmer. Cook for about 1 hour, until all grains are tender. Check seasonings. Soup will be thick. You can thin, if you like, by adding water or chicken stock.

Serves 8

Each 1-1/2-cup serving contains approximately 218 calories, 30 g carbohydrates, 20 g protein, 2 g fat, 225 mg sodium, and 6 grams fiber.

Online Medical Reviewer: Poulson, Brittany, RD, CDE

Online Medical Reviewer: Wilkins, Joanna, R.D., C.D.

Date Last Reviewed: 8/1/2016

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health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care sites, also including freelance or intern writers.