Chicken, Savoy Cabbage and Barley Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A twist on the traditional chicken soup. Great anytime of year. Ingredients:
1 tablespoon butter |
2 cups savoy cabbage, sliced, ribs removed |
1/2 cup leek, sliced |
1/2 cup carrot, sliced |
1/2 cup onion, chopped |
6 cups chicken stock |
2 tablespoons pearl barley |
7 ounces chicken legs |
1 tablespoon chives, minced |
salt and pepper |
Directions:
1. Saute the cabbage, leeks, carrots and onions in the butter.
2. Add the cold chicken stock, barley and the chicken leg.
3. Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked.
4. Remove the chicken leg, bone it, cut the meat into cubes and add to soup.
5. Sprinkle with chives and season with salt and pepper.
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