6 chicken thighs
6 small chicken legs
2 tablespoons cooking oil
7 cups chicken broth
1 cup pearl barley or regular brown rice
1/2 cup wheat berries or millet
1 medium onion, chopped
2 bay leaves
1/4 teaspoon pepper
4 medium carrots, bias sliced into 1/2 inch pieces
9 ounce package frozen cut green beans, thawed
3 stalks celery, bias sliced into 1/2 inch pieces
8 ounce package cream cheese, cubed
Snipped parsley

Preparation Instructions:

In a large saucepan or Dutch oven brown half of the chicken thighs and legs at a time in hot oil over medium heat about 15 minutes. Remove chicken. Drain fat, if necessary.

To saucepan add chicken broth, barley or brown rice, wheat berries or millet, onion, bay leaves, and 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 more or till chicken and grains are tender. Remove and discard bay leaves.

Stir in cream cheese; cook and stir till cheese melts. Garnish with parsley, if desired. Makes 8 servings.