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Chicken & Barley Grains Soup

This soup has a twist; it contains low fat cream cheese.

  • 1/4 cup Snipped Fresh Parsley
  • 6 Chicken Legs, boneless, skinless
  • 2 Tb Vegetable Oil
  • 7 cups Chicken Broth
  • 1 cup Pearl Barley
  • 1/2 cup Soft White Wheat Berries
  • 1 Onion, medium chopped
  • 2 Bay Leaves (Premium Hand Selected)
  • 1/4 tsp Pepper
  • 4 Carrots, medium, chopped
  • 1 9 oz. pkg. frozen cut Green Beans
  • 3 Celery Stalks, chopped
  • 1 8 oz. pkg. Low Fat Cream Cheese
  • 6 Chicken Thighs, boneless, skinless


On a cutting board, cut chicken pieces into quarters. In a Dutch oven brown the chicken pieces in hot oil over medium heat (about 15 minutes). Remove chicken. Discard any oil, if necessary.

To Dutch oven add chicken broth, pearl barley, wheat berries, onion, bay leaves and ground black pepper. Bring mixture to boiling; reduce heat. Return chicken to pan. Simmer, covered, over medium heat for 30 minutes. Stir in carrots, green beans and celery. Cook covered, about 15 minutes, till chicken and grains are tender. Remove and discard bay leaves. Stir in cream cheese; cook and stir till cheese melts. Adjust seasoning for salt. Garnish with fresh parsley. Makes 12 servings.

Chicken & Barley Grains Soup


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Products Used in this Recipe

Heart Health Month
Pearl Barley

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Grains Beans Seeds
Soft White Wheat Berries

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