Multigrain Chicken Soup

Source | St Joseph Health

Warm-up and refuel with this hearty winter soup, combining a delicious blend of herbs and spices. This soup gets even better after marinating in the fridge, so set aside some leftovers to enjoy for lunch!

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.

*Recipe used with written permission from St. Joseph Health. Find more great recipe ideas and healthy lifestyle tips on their website at www.stjhs.org/health-library.

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