Chicken and Barley Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

2 carrots, cut into 1/2-inch pieces

2 stalks celery, cut into 1/2-inch pieces

1 large leek (white and light green parts only), thinly sliced and rinsed

1/2 small head Savoy cabbage, chopped

2 teaspoons paprika, plus more for topping

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

2 1/2 cups chopped rotisserie chicken (skin discarded)

1/2 cup quick-cooking barley

1/4 cup sour cream

2 tablespoons chopped fresh dill


  1. 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,
  2. 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.
  3. 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.
  4. Divide the soup among bowls. Top with the sour cream, dill and more paprika.
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