Serves 4

Further instructions can be found here

Ingredients

3 tablespoons extra-virgin olive oil

2 carrots, cut into 1/2-inch pieces

2 stalks celery, cut into 1/2-inch pieces

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 discarded)

1/2 cup quick-cooking barley

1/4 cup sour cream

2 tablespoons chopped fresh dill

Shopping List

• Olive Oil
• Carrots
• Celery
• Leek
• Savoy Cabbage
• Paprika
• Salt and Pepper
• Chicken Broth
• Rotisserie Chicken
• Quick Cooking Barley
• Sour Cream
• Fresh Dill