Chicken, Savoy Cabbage and Barley Soup

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Total Time
1hr 20mins
20 mins
1 hr

A twist on the traditional chicken soup. Great anytime of year.

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  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.