I was a little apprehensive about making a soup that was not made with fresh chicken broth. How flavorful could it be? Turns out…very flavorful.
There is nothing more comforting that a hot bowl of super tasty soup. I made my French Bread recipe the same day, so it was delicious with the soup. 
THIS GREAT SOUP CAN BE MADE IN TWO STEPS:
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, 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.
2.) 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.
The ingredients that help boost the flavor in this great soup recipe are leeks and cabbage.
Don’t omit them. 
In this recipe I used regular barley instead of the quick cooking barley the recipe called for. It took forever for the barley to cook. Next time I will use the quick cooking barley.
Turns out the canned chicken broth was delicious in this recipe and the addition of the rotisserie chicken makes this soup a quick put together.
Chicken and Barley Soup
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
Instructions
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.
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