Barley soup with chicken

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 24 G., saturated fats 6 G., proteins 22 G., carbohydrates 34 G., fiber 7 G., cholesterol 42 mg, sodium 675 mg, sugar 7 G.

Leftover grilled chicken makes a delicious, quick, and healthy soup. Its spicy flavor and aroma give the soup a unique taste, and it cooks quite quickly. Sauté celery, carrots, leeks, and Savoy cabbage in a heavy-bottomed saucepan or cauldron, then pour in the chicken broth, add the grilled chicken pieces, and quick-cooking barley, and simmer until tender. Add paprika during cooking and when serving for a unique flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups chopped grilled chicken (skinless)
0.5 cups quick-cooking barley
3 tbsp. l. olive oil
2 carrots, cut into 1cm pieces.
2 stalks celery, cut into 1cm pieces.
1 large leek (white and light green parts only), thinly sliced and rinsed
Half a small head of Savoy cabbage, shredded
2 tsp paprika, plus extra for sprinkling
4 cups lightly salted chicken broth
1/4 cup sour cream
2 tbsp chopped fresh dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pearl barley, grilled chicken, celery, carrot, leeks, Savoy cabbage, sour cream, dill, paprika

Cooking the dish according to the recipe:

Heat olive oil in a medium Dutch oven over medium heat. Add carrots, celery, and leeks and cook, stirring occasionally, until the leeks are tender, 3-4 minutes. Add cabbage, paprika, 1/2 teaspoon salt, and pepper and stir. Increase the heat to medium-high and cook, stirring frequently, until the cabbage is wilted and the vegetables begin to brown, 4-5 minutes.
Add 2 cups of water, chicken broth, and shredded chicken to the pot. Bring to a boil. Add the barley, cover, and simmer until tender, about 10 minutes; season with salt and pepper.