Lunch · Eastern european
Polish chicken and barley soup
Krupnik: a hearty soup of chicken thigh, pearl barley, carrot, celery and potato finished with dill.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 400 g chicken thighs, boneless skinless
- 100 g pearl barley
- 150 g carrots, diced
- 100 g celery, sliced
- 250 g potatoes, diced
- 100 g leeks, sliced
- 1 tbsp vegetable oil
- 1500 ml chicken broth
- 1 bay leaf
- 1/4 tsp black pepper
- 10 g fresh dill
Method
Heat the oil in a large pot and soften the leeks, carrots and celery for 5 minutes.
Add the broth, barley, chicken and bay leaf, bring to a boil and simmer, covered, for 25 minutes.
Lift out the chicken, add the potatoes and simmer for 15 minutes more, until the barley and potatoes are tender.
Shred the chicken, return it to the pot, season with pepper and stir in the dill. Keeps 4 days; freezes well.