Polish Chicken Barley Soup (Krupnik)

Chicken barley soup ('krupnik') is a traditional Polish dish, satisfying and simple to make, perfect to enjoy during colder months.  It is made using pearl barley, root vegetables and a small amount of porcini mushrooms.  

‘Krupnik’ soup is one of the most popular soups in Poland. It’s deliciously satisfying, easy to make and very adaptable.  It can be made with lots of different vegetables, with or without meat, and you can make it as thick and hearty as you like.  In Poland it is most often made using pearl barley or barley grits, but in this recipe I am using widely available pearl barley (you are likely to find barley grits in Polish delicatessens).

Chicken barley soup ingredients

Apart from the pearl barley I used a skinless chicken leg quarter and a few simple vegetables including carrot, parsnip, celeriac, potato and onion.  I added a bay leaf into the pot and cooked the whole thing in chicken stock.  I also used a few porcini mushrooms for more depth of flavour.

If you like this Polish barley soup recipe you might also like this chunky chicken and potato soup I made a few weeks ago. Check out also this leftover turkey vegetable soup with beans.

How to prepare the barley

Pearl barley cooks very quickly and you don't need to precook it before adding into the soup.  Simply rinse and add it in along with the other ingredients.  Cooked barley has a lovely soft texture, tastes a little nutty and makes a great natural thickener perfect for adding into soups.  It's also nutritious, high in minerals, protein and fibre. 

Step-by-step recipe instructions

1.In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened.  Add the barley, stir, then move the mixture to the side and add the chicken (if using).  Cook for 2 minutes on each side.

2. Add half the stock, stir, cover and bring to the boil. In the meantime place the porcini in a small bowl, add a bit of water and gently rub with your fingertips to remove any grit. Rinse then soak the porcini (for a few minutes) in 3 tablespoons of water while you prepare the vegetables.

3. Add the chopped vegetables, the rest of the stock as well as the porcini (along with the water from soaking) into the pot. Cover, bring to the boil again, then simmer gently for about 40 minutes or until the vegetables and barley are fully cooked.

4. Remove from the heat and carefully take the chicken out of the pot. Separate the meat form the bone and place the meat back in the pot. Add finely chopped fresh herbs, adjust the seasoning as necessary and serve.

How to make a vegetarian version of this soup

To make a vegetarian version of krupnik soup simply omit the meat and use vegetable stock.  Follow the rest of the steps as per instructions.

Top tips and FAQs

• Chicken: Use either 1 skinless chicken leg or 2 chicken thighs. I do not recommend using chicken breast as it will become tough after prolonged cooking.
• If using chicken with bone remove the bones before serving.
• Make it vegetarian: You can easily make this soup vegetarian simply by omitting the chicken. Follow the rest of the steps as per instructions.
• Refrigerate leftovers for up to 4 days. This soup might thicken after a while so add a splash of water and adjust the seasoning if needed.
• Freeze individual portions for up to 3 months.

Optional extras

This hearty soup is delicious as it is but you might want to tweak the ingredients and add your own twist to this recipe.  For example you can add other vegetables into the mixture, such as leek, turnip and mushrooms.  

You can also add a grated dill pickle or a bit of pickle water into the soup as it's cooking for a tangy twist. 

I also sometimes add a drop of soy sauce to this soup for even more flavour.

Substitutions

• Chicken Leg: You can use 2-3 chicken thighs or drumsticks if preferred. 
• Potatoes: Butternut squash or sweet potato would be good alternatives. 
• Porcini Mushrooms: Use 5-6 regular mushrooms, finely chopped and browned in a little oil for more flavour.

Serving suggestions

In Poland this soup is often enjoyed with a dollop of sour cream (use yogurt instead if preferred, finely chopped fresh parsley and dill. Delicious with rye or pumpernickel bread.

You might also like

• Polish Chicken Noodle Soup (Rosol)
• Chicken Mulligatawny Soup with Sweet Potato & Spinach
• Polish Egg Drop Noodles Soup (Lane Kluski)
• Polish Kohlrabi Soup (Zupa z Kalarepy)

Check out also this collection of easy one-pot chicken recipes as well as vegan soups.

Keep in touch!

If you make this Polish barley soup I’d love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks!

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Polish Chicken Barley Soup (Krupnik)

Chicken barley soup, 'krupnik', is a traditional Polish dish, satisfying and simple to make, perfect to enjoy during colder months.  It is made using pearl barley, root vegetables and a small amount of porcini mushrooms.

4.84 from 6 votes

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Course: Lunch, Soup

Cuisine: Polish

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 168kcal

Author: Monika Dabrowski

Ingredients

• ▢ 1 chicken leg skinless
• ▢ ½ cup less 2tbsp (80 g) pearl barley rinsed, 2.82oz
• ▢ 3-4 (3 g) dried porcini mushrooms
• ▢ 1 medium onion finely chopped
• ▢ 2 medium potatoes peeled, cubed
• ▢ 1 small/medium carrot peeled, cubed
• ▢ 1 small parsnip peeled, cubed
• ▢ 2.12 ounces (60 g) celeriac small piece, peeled, cubed
• ▢ 1 bay leaf
• ▢ 2 tablespoons olive oil
• ▢ 6 cups (1⅓-1½ l) vegetable/chicken stock hot
• ▢ Sea salt and pepper to taste
• ▢ 1½ tablespoon dill or parsley or a bit of both, finely chopped

Instructions

• In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened.  Add the barley, stir, then move the mixture to the side and add the chicken
  (if using).  Cook for 2 minutes on each side.
• Add half of the stock, stir, cover and bring to the boil. In the meantime place the porcini in a small bowl, add a bit of water and gently rub with your fingertips to remove any grit. Rinse then soak the porcini (for a few minutes) in 3 tablespoons of water while you prepare the vegetables.
• Add the chopped vegetables, the rest of the stock as well as the porcini (along with the water from soaking) into the pot.  Cover, bring to the boil again, then simmer gently for about 40 minutes or until the vegetables and barley are fully cooked.
• Remove from the heat and carefully take the chicken out of the pot.  Separate the meat form the bone and place the meat back in the pot. Add finely chopped fresh herbs, adjust the
  seasoning as necessary and serve.

Notes

• Chicken: Use either 1 skinless chicken leg or 2 chicken thighs. I do not recommend using chicken breast as it will become tough after prolonged cooking.
• If you use chicken with bone remove the bones before serving the soup.
• Make it vegetarian: You can easily make this soup vegetarian simply by not using the chicken. Follow the rest of the steps as per instructions.
• Extras: Serve this soup with either finely chopped dill or parsley (or a bit of both). I also like to add a drizzle of soy sauce for a richer flavour.  This soup is often served with a dollop of sour cream.
• Refrigerate leftovers for up to 4 days. This soup might thicken after a while so add a splash of water and adjust the seasoning if needed.
• Freeze individual portions for up to 3 months.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 736mg | Potassium: 430mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1661IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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