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)
Ingredients
- 1 chicken leg skinless
- 80 g pearl barley rinsed
- 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
- 60 g celeriac peeled, cubed
- 1 bay leaf
- 2 tbsp olive oil
- 1400 ml vegetable/chicken stock hot
- Sea salt and pepper to taste
- 1½ tbsp 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
*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.
I understand that this is your personal, low fat version of krupnik, but it really departs from the spirit of Polish krupnik.
Real Polish krupnik should be made with parsley root, never with parsnip. Parsnip as a vegetable is totally unknown in Poland.
If using chicken for soup base we would never remove the skin. By doing this you remove the fat and with it, most of the flavour.
Mushrooms do not really belong in a krupnik.
Polish soups are made with allspice (ziele angielskie) in addition to bay leaf.
Cream should never be replaced by yogurt.
Thank you for sharing your feedback! As with most popular recipes made by millions of people differences of opinion are bound to exist. Appreciate your point of view:)
Agreed. Cooking is a matter of taste after all .
I think I should clarify what I wrote about parsnip being totally unknown in Poland. The thing is that many Poles living abroad confuse parsnip (pasternak) with a very similar-looking root of parsley (pietruszka). They may look the same, but the taste is quite different.
:0)
One of my favourite soups when growing up. I love a soup with a bit of substance to it and pearl barley definitely won't leave you hungry. Absolutely delicious!
Thank you, I must admit I personally prefer chunky filling soups to pureed soups.
What a great recipe, I do love a proper broth, particularly one containing pearl barley. A great Winter warming bowl of soup.
Thank you Lesley, for me soup is essential this time of year, which unfortunately drives the kids crazy! A daily bowl of soup is one of their food nightmares:)
Love barley!! Look great Monika❤️
Thanks for the recipe! I don't know why but I don't use barley, porcini, or parsnips enough but every time I use those ingredients I end up really liking it!!