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Chicken, Savoy Cabbage and Barley Soup

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“A twist on the traditional chicken soup. Great anytime of year.”
READY IN:
1hr 20mins
YIELD:
9 Cups
UNITS:
US

Ingredients Nutrition

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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