Polish Chicken Barley Soup with Mushrooms (Krupnik)

This hearty Polish Chicken Barley Soup ("Krupnik") made by cooking chicken pieces with hearty barley, root vegetables, and earthy 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 super nutritious and a great filling for soups. Who doesn't love a soup that is also the main dish?

Need more barley soup inspiration? Try this amazing German barley sausage soup!

I know we all love barley in chicken gumbo and butternut squash risotto (not to mention beer), but it truly shines in this delicious krupnik. 

🤔 What is Krupnik?

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.

📃 Why it Works

Krupnik soup not only tastes heavenly, but it is also low-calorie, satisfying, and made with fresh ingredients. It's the perfect pick-me-up for when you crave a bowl of comfort.

• perfect for all seasons
• easily available ingredients
• great soup for the whole family
• nourishing
• low carb
• easy to make
• adoptable

🛒 Ingredients and Notes

Chicken: Skin-on and bone-in thighs give lots of flavor to this barley soup, but you could use a whole chicken leg or wings too. However, if you don't want to mess with removing the skin and bones later, use skinless and boneless thighs. 

Barley: I use quick barley that cooks in 10 minutes. Use what you have available, but make sure to follow the cooking directions.

Pearl barley and barley grits require less cooking time than barley groats (hulled barley). If you can't get your hands on barley, use millet or buckwheat if you like them. 

Celeriac (or celery root): In most cuisines across Europe, we add a big knob of celery to homemade chicken or beef soup.

Even though I usually cook it whole and then remove it before serving, I was pleasantly surprised with its slightly sweet and mild taste in this recipe. So, please don't skip it!

If you can't find it, then use celery stalks or turnips with a pinch of celery seeds or salt.

Mushrooms: Some versions of this Polish chicken barley soup use wild dried mushrooms, such as porcini, but I opted for baby Bella (baby portobello or cremini) that I first sautéed for an extra earthy and savory flavor.

🔪 How to Make Polish Chicken Barley Soup

Step 1

1. In a Dutch oven or a heavy-bottomed pot, add the oil, bay leaf, and onions and sauté until softened.
2. Add thighs and brown quickly on both sides.
3. Add the vegetables and spices. Pour in the water, cover, and cook for about 40 minutes.

Step 2

1. In the meantime, brown sliced mushrooms in a large cast-iron or nonstick skillet until golden and almost caramelized. Set aside.
2. Remove the chicken from the pot. Separate the meat from the skin and bone and place the meat back in the pot.
3. Add cooked mushrooms and barley to the soup and cook 10 minutes longer or until the barley is cooked.

👩‍🍳 Helpful Tips

• Use chicken thighs, one whole leg, or wings. I do not recommend using chicken breast as it tends to get tough after prolonged cooking.
• You don't have to remove the skin and bones before adding the barley in the process but do so before serving the soup.
• Substitute whole allspice berries with the ground allspice (⅛ tsp) or whole cloves.
• If you can't find celeriac (celery root), then use celery stalks or turnips with a pinch of celery seeds or salt.
• Replace fried fresh mushrooms with dried porcini - hydrate as per package before adding to the soup in step 5.
• Use a small leek instead of onion.
• Use Vegeta instead of salt.
• You can easily make this soup vegetarian/vegan by not using meat but replacing water with vegetable broth. Follow the rest of the steps as per instructions.
• If you have picky eaters who don't like onion pieces in their food, cook it whole and then remove it before adding barley.

👉 Variations

A traditional soup of Polish cuisine, barley soup has many variations:

• Fry a few strips of chopped bacon with the onions for added flavor.
• Use a combination of beef and chicken. Keep in mind that you'll have to adjust the cooking time as beef needs longer to cook.
• You can also make this soup with just the beef, pork ribs, or without the meat entirely for a vegetarian or vegan version.
• A pinch of turmeric will add health benefits and color.
• Add a drizzle of soy sauce for a richer flavor.

🍽 How To Serve It

In Poland, krupnik is enjoyed with a dollop of sour cream or yogurt (if you're watching your calorie intake).

• A boiled egg (halved) is a great addition, especially if you're making this soup meatless.
• Garnish with fresh parsley or dill (or both).
• Serve with crusty bread or topped with croutons (delicious with rye or pumpernickel bread).

🗄️ Storage Instructions

Freeze the leftover fresh celeriac to add to future soups and stews.

Refrigerate leftovers for up to 4 days or freeze individual portions for up to 3 months.

❓ Frequently Asked Questions

More Chicken Soups To Try

📖 Recipe