Name: Chicken and Barley Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 carrots, chopped; 2 stalks celery, chopped; 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 removed); 1/2 cup quick-cooking barley; 1/4 cup sour cream; 2 tablespoons chopped fresh dill

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.