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 Multigrain chicken soup

Multigrain Chicken Soup


  • 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


Put all ingredients in a large pot. Bring to a boil. Cover the pot and turn the heat down to simmer. Cook for about one 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 eight

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: Averett, Jennifer, RD
Date Last Reviewed: 2/16/2013
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