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Krupnik in a serving bowls, wooden background

Krupnik - Polish Chicken and Barley Soup

One pot and one hour, all you need to make this comforting and filling Krupnik. You wont go hungry after having a bowl of this soup.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Soup
Cuisine Polish
Servings 8
Calories 333 kcal

Equipment

  • 1 cooking pot
  • 1 cutting board
  • 1 chef's knife
  • 1 vegetable peeler
  • 1 measuring cups and spoons

Ingredients
  

  • 1 cup pearl barley
  • 4 chicken thighs
  • 2-3 carrots washed, peeled, diced
  • 2-3 celery stalks washed and diced
  • 1 medium onion diced
  • 5-6 small baby potatoes washed and diced
  • 6 cups chicken stock
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 tsp marjoram
  • 1 tsp dill weed
  • fresh thyme few twigs
  • 3 allspice berries
  • 1 tsp whole peppercorns
  • ¼ tsp red pepper flakes
  • Chicken seasoning
  • salt and pepper to taste

Instructions
 

  • Wash, peel, and dice the carrots, wash and dice celery and dice the onion. Wash and chop the baby potatoes into bite-sized pieces. Rinse the pearl barley under cold water.
  • Season the chicken thighs with chicken seasoning or salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
  • In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  • Add Remaining Ingredients: Return the chicken thighs to the pot. Add diced potatoes, rinsed barley, bay leaves, marjoram, dill weed, thyme, allspice berries, peppercorns, and red pepper flakes. Pour in chicken stock, ensuring all ingredients are submerged.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the barley and vegetables are tender and the chicken is cooked through.
  • Taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaves and any herb twigs.
  • Remove the chicken and shred it. Add it back to the soup or serve it on the side.

Notes

  • Brown the Chicken Thighs - before adding them to the soup. This step adds flavor and helps render some fat, enhancing the overall taste of the soup.
  • Sauté - the onions, carrots, and celery. This will create a rich foundation for the soup.
  • Simmer Slow and Low - gentle simmer will allow the flavors to meld together and develop richness over time.
  • Adjust Seasoning - taste the soup before serving and adjust the seasoning. It will need salt, pepper

Nutrition

Serving: 1cupCalories: 333kcalCarbohydrates: 35gProtein: 17gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 61mgSodium: 318mgPotassium: 603mgFiber: 6gSugar: 5gVitamin A: 2633IUVitamin C: 9mgCalcium: 33mgIron: 2mg
Keyword barley, barley soup, krupnik, polish barley soup, polish krupnik
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