Simple Chicken and Oat Groat Soup

Simple Chicken and Oat Groat Soup Recipe
Becky Luigart-Stayner
Once cooked, oat groats possess a resilient bite similar to that of wheat berries. They add a delightful textural contrast to the other elements of this satisfying soup.


6 servings (serving size: about 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 285
Caloriesfromfat 20 %
Fat 6.4 g
Satfat 1.2 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 23.3 g
Carbohydrate 35.2 g
Fiber 7.4 g
Cholesterol 40 mg
Iron 3.1 mg
Sodium 635 mg
Calcium 87 mg


2 1/2 cups water
1 cup uncooked oat groats
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 cup diced zucchini
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup (1-inch) cut green beans
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen green peas, thawed
1/3 cup chopped fresh basil


Combine 2 1/2 cups water and groats in a large saucepan; bring to a boil. Reduce heat, and simmer 45 minutes or until tender (do not overcook). Drain; wipe pan with a paper towel.

Heat oil in pan over medium-high heat. Add onion, celery, and carrot; sauté 8 minutes or until tender. Add zucchini and garlic; sauté 2 minutes. Add cooked groats, broth, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in peas and basil.

Lorrie Hulston Corvin,

Cooking Light

September 2006
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