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.

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, finely chopped fresh parsley and dill. Delicious with rye or pumpernickel bread.

See also these other delicious soup recipes including more Polish 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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