Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chicken and Barley Soup
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

Photograph by Ryan Dausch

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Lemon Chicken Soup

Recipe courtesy of Sandra Lee

Tex Mex Chicken Taco Soup

Recipe courtesy of Lauren Ogles

Hungry Chick Chunky Soup

Recipe courtesy of Cooking Channel

Broccoli Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories