This hearty Polish Chicken Barley Soup ("Krupnik") made by cooking chicken pieces with barley, root vegetables, and mushrooms yields a thick and nutritious dish the whole family loves!
Done in under an hour, this simple chicken soup with barley recipe is perfect for cold winter nights or when you're feeling under the weather but also one of those soups you can enjoy year-round!
Barley is archaically called krupy - hence the name krupnik zupa. It's not to be confused with krupnik or krupnikas - a traditional Polish honey vodka.
If you wonder what barley tastes like, it has a nutty flavor with a slightly chewy texture, much like farro or brown rice. It is also healthier than rice, high in minerals, fiber, and protein. —Jas
baby bella mushrooms
medium onion, finely chopped
medium potatoes, peeled & cubed
medium carrot, peeled & sliced
medium celeriac, peeled and chopped
grains of allspice
whole black peppercorns or ½ teaspoon ground pepper
cold water or chicken stock
In This Recipe
Heat 2 tbsp of oil in a 4qt Dutch oven or a heavy-bottomed pot. Add the bay leaf and onions and sauté until softened, for about 3 minutes. Add the thighs and cook for 2 minutes on each side.
Add the vegetables, allspice, salt, and pepper. Pour in the water (or chicken stock), cover, and bring to a boil. Lower the heat and cook for about 40 minutes.
In the meantime, add sliced mushrooms to a large cast-iron or nonstick skillet (don't crowd them) with a tablespoon of oil (or butter). Cook for 5 minutes on medium heat or until golden and almost caramelized. Set aside.
Remove the thighs from the pot. Separate the meat from the skin and bone and place the meat back in the pot.
Add cooked mushrooms and barley to the soup and cook 10 minutes longer or until barley is cooked. Adjust the seasoning as necessary and serve sprinkled with chopped fresh parsley.