Name: Krupnik: Polish Chicken and Barley Soup
Prep time: 20 min
Cook time: 62 min
Total time: 87 min
Yield: 6 bowls
Cuisine: Polish
Ingredients: 500 g bone-in chicken thighs, skin removed; 2.2 L water; 150 g pearl barley; 100 g yellow onion, peeled and diced; 150 g carrot, peeled and diced; 80 g parsley root, peeled and diced; 60 g celeriac, peeled and diced; 60 g leek, white and light-green parts, washed and sliced; 350 g potatoes, peeled and cut into 1.5 cm dice; 2 bay leaves; 3 allspice berries; 1 g dried marjoram; 5 g fine salt initially; adjust after tasting; 1 g ground black pepper; 10 g fresh dill, finely chopped

A wide view of „Krupnik: Polish Chicken and Barley Soup“ arranged on a table for serving.

Yield 6 bowls

Serving size about 400 ml

Difficulty easy

Category Polish chicken and barley soup; contains barley/gluten

Ingredients ↓

About krupnik

Krupnik: Polish Chicken and Barley Soup

Pearl barley is the defining grain in krupnik, giving the broth body and a gentle, nutty flavour. Chicken adds savoury depth, while carrot, parsley root, celeriac and leek build a familiar soup-vegetable base. Potatoes make the bowl more substantial, and dill adds a fresh herbal finish.

Krupnik appears in Poland’s culinary canon and in descriptions of everyday and historic cooking. Recipes differ in broth, meat, vegetables, grain size and whether they include potatoes or dried mushrooms. The Niwiska preparation has a separate, documented local identity; this practical chicken version is not presented as that registered regional product.

For good texture, rinse barley to wash away loose starch, then give it enough time to soften in the broth. Add potatoes when the grain is nearly tender and cut them evenly so they finish together. The soup should be thick and spoonable, not a solid barley stew. If it stands or chills, stir in hot water or stock until it loosens to your preferred consistency.

Tips for good results

Rinse the pearl barley under cold water until the runoff is less cloudy.
Skim foam from the chicken broth for a cleaner flavour.
Simmer gently rather than boiling hard so the chicken stays tender.
Add potatoes after the barley has begun to soften, so they keep their shape.
Check chicken temperature in the thickest part away from bone; it must reach 74 °C.
Expect the barley to thicken leftovers and add hot water or stock when reheating.

Ingredients

500 g bone-in chicken thighs, skin removed
2.2 L water
150 g pearl barley
100 g yellow onion, peeled and diced
150 g carrot, peeled and diced
80 g parsley root, peeled and diced
60 g celeriac, peeled and diced
60 g leek, white and light-green parts, washed and sliced
350 g potatoes, peeled and cut into 1.5 cm dice
2 bay leaves
3 allspice berries
1 g dried marjoram
5 g fine salt initially; adjust after tasting
1 g ground black pepper
10 g fresh dill, finely chopped

Method

Directions

Rinse the barley and prepare the ingredients.Rinse the pearl barley in a fine sieve under cold water until the runoff is less cloudy. Pat the chicken dry. Peel and dice the onion, carrot, parsley root, celeriac and potatoes; wash and slice the leek. Keep raw chicken separate from ready-to-eat food, and wash hands and surfaces after handling it.
Make the chicken broth.Put the chicken thighs, water, half the onion, bay leaves and allspice in the 5 L pot. Bring to a gentle boil and skim off foam. Reduce the heat, cover partly and simmer for 25–30 minutes, until the chicken is cooked through. Check the thickest part away from the bone with a food thermometer; it must reach 74 °C. Lift the chicken onto a clean plate, then remove and discard the bay and allspice.
Cook the barley and roots.Add the rinsed barley, remaining onion, carrot, parsley root, celeriac, leek, marjoram and initial 5 g salt to the broth. Simmer gently, partly covered, for 20 minutes, stirring occasionally so the barley does not settle on the bottom.
Add the potatoes.Stir in the diced potatoes and simmer for 15–18 minutes, until the barley is tender but still holds its shape and the potatoes are easily pierced. Add a little hot water if the soup becomes thicker than a spoonable broth.
Shred the chicken and season.When safe to handle, remove the chicken meat from the bones, discard the bones and shred the meat. Return it to the pot. Add the black pepper, taste and adjust the salt. Simmer for 2–3 minutes until the chicken is hot throughout; ensure reheated poultry reaches 74 °C.
Rest and serve.Take the pot off the heat and leave the soup for 5 minutes. Stir in the chopped dill. Ladle into six bowls, distributing chicken, barley, potatoes and vegetables evenly. Serve hot.

Nutrition per serving

Serving sizeabout 400 ml
Caloriesabout 310 kcal
Carbohydratesabout 35 g
Proteinabout 20 g
Fatabout 9 g
Fibreabout 6 g
Sodiumabout 650 mg

Estimated values for one sixth of the recipe: These rounded estimates use generic composition data for chicken thighs, pearl barley, potatoes and vegetables. Chicken cut, retained fat and added salt vary, so actual values may differ. This is not a laboratory analysis.

Allergens and food safety

Serving, storage, and make-ahead: Serve hot with the chicken, barley and vegetables distributed through each bowl. The soup thickens as barley absorbs broth, so stir in hot water or stock when reheating. You can dice the vegetables and rinse the barley ahead; keep the raw chicken refrigerated until cooking.

Serving, storage, and make-ahead: Cool leftovers promptly in shallow containers and refrigerate within two hours at or below 4 °C. Use within 3–4 days. Freeze cooled portions in airtight containers if desired. Thaw in the refrigerator and reheat to 74 °C, stirring. Add hot water or stock to restore a spoonable texture.

Contains barley, which contains gluten. Check the chicken and any stock labels for other declared allergens. Keep raw chicken separate from ready-to-eat ingredients and clean hands, utensils and surfaces after handling it. Cook the chicken to at least 74 °C in the thickest part away from bone, verified with a food thermometer. Cool leftovers in shallow containers within two hours and refrigerate at or below 4 °C; use within 3–4 days. Reheat to 74 °C while stirring. Barley thickens as it stands, so add hot water or stock as needed.

Keep the raw chicken and its utensils separate from ready-to-eat foods.

Use a thermometer to confirm poultry reaches 74 °C.

Krupnik: Polish Chicken and Barley Soup

Tips for good results

Ingredients

Method

Nutrition per serving

Allergens and food safety

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