- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 390, Total Fat 24g, Saturated Fat 6g, Cholesterol 42mg, Sodium 675mg, Carbohydrates 34g, Dietary Fiber 7g, Sugar 7g, Protein 22g
- Preparation Time: Total 30 minutes, Active 20 minutes
- 3 tablespoons extra-virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large leek (white and pale green parts only), thinly sliced and rinsed
- 1/2 small Savoy cabbage head, chopped
- 2 teaspoons paprika, plus extra for garnish
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 1/2 cups shredded rotisserie chicken (skin removed)
- 1/2 cup quick-cooking barley
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
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- Warm the extra-virgin olive oil in a medium Dutch oven over medium heat. Add the diced carrots, celery, and thinly sliced leek, stirring occasionally until the leek softens, about 3 to 4 minutes. Stir in the chopped Savoy cabbage, paprika, 1/2 teaspoon salt, and a few turns of pepper to coat. Turn the heat to medium-high and stir frequently until the cabbage wilts and the vegetables begin to brown, about 4 to 5 minutes.
- Pour in 2 cups of water, the chicken broth, and chopped chicken; bring to a simmer. Add the quick-cooking barley, cover, and simmer until tender, about 10 minutes. Adjust seasoning with salt and pepper to perfection.
- Ladle the hearty soup into bowls and crown each with a dollop of sour cream, chopped fresh dill, and a sprinkle of paprika for vibrant color and flavor.
Pro Tip: Dive into this cozy chicken barley soup and let tender Savoy cabbagesofter and more soup-friendly than green or red varietiestransform your weeknight into a comforting feast. Swap in Napa cabbage for equally delicate leaves!
Photograph by Ryan Dausch
Courtesy of Recipe Iseasy Magazine
