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 Multigrain chicken soup

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.