Barley soup with chicken

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Ladle the soup into bowls. Top with a spoonful of sour cream and sprinkle with dill and paprika.