Chicken And Grains Soup

• 6 chicken thighs, skinned
• 6 chicken legs, skinned
• 2 Tbsp. cooking oil
• 7 c. chicken broth
• 1 c. pearl barley
• 1/2 c. wheat berries
• 1 medium onion, chopped
• 2 bay leaves
• 1/4 tsp. pepper
• 4 medium carrots, sliced in 1/2-inch pieces
• 1 (9 oz.) pkg. frozen cut green beans, thawed
• 3 stalks celery, sliced in 1/2-inch pieces
• 1 (8 oz.) pkg. cream cheese, cubed
• snipped parsley

1. In large pot brown chicken thighs and legs 1/2 at a time 15 minutes.
2. Set aside.
3. Drain fat.
4. To saucepan, add chicken broth, barley, wheat berries, onion, bay leaves and pepper.
5. Bring to boil; reduce heat.
6. Return chicken to pot and simmer, covered, over medium heat 30 minutes.
7. Stir in carrots, green beans and celery. Cook, covered, 15 minutes more or until chicken and grains are tender.
8. Remove and discard bay leaves.
9. Stir in cream cheese. Cook and stir until cheese melts.
10. Garnish with parsley.
11. Yields 8 servings.

chicken, chicken, cooking oil, chicken broth, pearl barley, berries, onion, bay leaves, pepper, carrots, green beans, stalks celery, cream cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463832 (may not work)