Chicken and Barley Soup
- Yield:4 servings
- Time:30 mins show details
Recipe originally posted at foodnetwork.com/recipes/f...
Modified to add more spice (poblano pepper & cayenne pepper)
Ingredients
- 3 tablespoonsextra-virgin olive oil
- 2carrots, cut into 1/2-inch pieces
- 2stalks celery, cut into 1/2-inch pieces
- 1large leek (white and light green parts only), thinly sliced and rinsed
- ½small head Savoy cabbage, chopped
- 2 teaspoonspaprika, plus more for topping
- Kosher salt and freshly ground pepper
- 4 cupslow-sodium chicken broth
- 2½ cupschopped rotisserie chicken, skin discarded
- ½ cupquick-cooking barley
- ¼ cupsour cream
- 2 tablespoonschopped fresh dill
- 1 pinchcayenne pepper
- 1poblano pepper
Preparation
- 30 mins
Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
Divide the soup among bowls. Top with the sour cream, dill and more paprika.
Notes
390 Calories per serving
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