Multigrain Chicken Soup

September 15, 2015
Serves 8
Soup Pot or Slow Cooker
Prep time
Cook Time
1h 0m

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Here’s the chicken soup that you need when you’re coming down with a cold! Flavored with marjoram, ginger, thyme, parsley, garlic and onion and featuring brown rice, lentils, barley and split peas, this soup even tastes healthy!  


  • 1/2 Cup
    Brown Rice
  • 1/3 Cup
    Barley, medium
  • 1/3 Cup
    Red Lentils
  • 1/3 Cup
    Yellow Split Peas
  • 2
    Celery ribs, sliced
  • 4
    Carrots, sliced
  • 2
    Garlic cloves, crushed
  • 1
    Onion, medium, chopped
  • 2 Tablespoons
    Parsley, dried
  • 1 Tablespoon
    Thyme, dried
  • 1 Teaspoon
    Ginger, powdered
  • 1 Teaspoon
    Marjoram, ground
  • 1 Teaspoon
  • 1/2 Teaspoon
    Black Pepper, ground
  • 1 Pound
    Chicken Breasts, boneless, skinless, cut into bite-sized pieces
  • 12 Cups


  1. Put all ingredients into a large pot and bring to a boil. Cover the pot and turn the heat down to simmer.

  2. Cook for about one hour, until all the grains are tender.

  3. Check for seasonings. If soup is too thick, thin it with chicken broth or water.

  4. To prepare in the slow cooker, place all ingredients in the slow cooker and cook on Low setting for 5-8 hours.

Nutrition: 11/2 cup serving: 236 calories, 22 grams protein, 3 grams fat and 30 grams carbohydrate.


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