Chicken And Grains Soup
A hearty chicken and grain soup packed with tender chicken, wholesome barley and wheat berries, fresh vegetables, and creamy cheese, perfect for comforting family meals.
Ingredients
- 6 skinned chicken thighs ⓘ
- 6 skinned chicken legs ⓘ
- 2 Tbsp. cooking oil
- 7 cups chicken broth ⓘ
- 1 cup pearl barley ⓘ
- 1/2 cup 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 ⓘ
Instructions
- In a large pot, brown the chicken thighs and legs half at a time for 15 minutes each.
- Set the browned chicken aside.
- Drain the fat from the pot.
- Add chicken broth, pearl barley, wheat berries, chopped onion, bay leaves, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Return the chicken to the pot and cook covered for 30 minutes.
- Add sliced carrots, thawed green beans, and sliced celery to the pot.
- Cook covered for an additional 15 minutes or until the chicken and grains are tender.
- Remove and discard the bay leaves.
- Stir in the cubed cream cheese and cook, stirring until melted.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For extra flavor, consider marinating the chicken in spices or herbs before browning. You can substitute quinoa for pearl barley or farro for wheat berries if you prefer different grains. If you're short on time, use rotisserie chicken instead of raw thighs and legs to speed up preparation. This soup is versatile; feel free to add your favorite vegetables.
Serving Suggestions
Serve this hearty Chicken And Grains Soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley adds a bright flavor. For a creative twist, try pairing it with a slice of Chicken Cheesegetti for a comforting dinner experience. It's perfect for chilly evenings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth if needed to loosen the soup. This soup also freezes well; just ensure it's completely cooled before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Grains Soup contains roughly 2326 calories, with 20g protein, 80g carbohydrates, and 223g fat. It is an excellent source of vitamin C (146% of the Daily Value), iron (136% of the Daily Value), and dietary fiber (85% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 500mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken for this recipe?
Yes, you can use boneless chicken breasts or even shredded rotisserie chicken for a quicker option. Just adjust the cooking time accordingly, as boneless cuts will cook faster. For a richer flavor, dark meat like thighs is recommended.
Can I make this soup in a slow cooker?
Absolutely! Simply brown the chicken in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking for a creamy finish.
What can I substitute for cream cheese?
If you want a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Just add it at the end of cooking and stir until well combined. For a richer flavor, cream or half-and-half can also be used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).