Note: Given by a lady who attended First Baptist Church Coppell with us. This soup is smooth and creamy. It leaves that full and satisfied, warm tummy when you are done eating. Perfect served with a crusty roll. It makes a large pot, but I love eating on the leftovers throughout the week.
2-4 boneless, skinless chicken breasts cut into pieces
2 (49 oz) cans chicken broth (I use the equivalent amount of broth made with chicken base and water.)
1/2 onion, chopped
2 med carrots, bias cut
1 med bell pepper, chopped
1/2 pound mushrooms, sliced
1-1/4 cups barley
8 oz lowfat cream cheese
1 bay leaf
In large kettle, brown chicken in oil. Pour off excess oil. Pour in broth and bay leaf. Add barley. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Stir in all vegetables except mushrooms. Cover and simmer 30 minutes. Add mushrooms and cook until all are tender. Remove bay leaf. Add cream cheese, stirring until completely melted and soup is smooth and thick.
