Chicken, Mushroom & Barley Soup

This is a deeply flavoured, hearty soup built on the earthy intensity of both fresh and dried mushrooms, with tender shredded chicken and pearl barley that thickens the broth as it cooks.

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Servings 8

Prep Time 20

Total Time 1 20

Ingredients

15 g (¼ cup) dried porcini or shiitake mushrooms
60 ml (¼ cup) extra virgin olive oil divided
4 chicken legs or 2 leg quarters
500 g (1 lb) button mushrooms thinly sliced
10 g (2 tsp) salt divided (see note 1)
2 medium carrots finely diced
2 ribs celery finely diced
1 yellow onion finely diced
2 tsp fresh thyme minced
250 g (1 ¼ cups) pearl barley
2 l (8 cups) chicken stock (see note 2)
2 bay leaves

Instructions

Bring 500ml (2 cups) of water to a boil. Add the dried mushrooms to a heatproof bowl and pour over the boiling water. Cover and allow the mushrooms to rehydrate for at least 15-20 minutes.
Add half of the olive oil to a large saucepan or stock pot and set over medium heat. Pat the chicken legs dry and season generously with salt and pepper. Once the oil is shimmering, add the chicken and sear on one side until golden and the chicken releases easily, about 3-5 minutes. Flip and brown on the other side. Remove the chicken from the pan and set aside.
Add the remaining olive oil to the pan and increase the heat to medium-high. Add the sliced mushrooms and ¼ tsp salt. Cook, stirring occasionally, until the mushrooms have reduced significantly in size and are deeply golden, about 8-10 minutes.
Add the carrots, celery and onion along with another ¼ tsp of salt. Cook, stirring occasionally, until softened and beginning to take on colour, about 5-7 minutes. Add the thyme and stir until fragrant, 30 more seconds.
Drain the dried mushrooms from the soaking liquid, reserving the liquid. Roughly chop the mushrooms and add them to the pot. Stir in the barley.
Add the chicken legs along with any accumulated juices. Pour over the mushroom soaking liquid, the chicken stock and 500ml (2 cups) of water. Add the bay leaves and the remaining 1½ tsp of salt. Bring to a boil, reduce the heat to a simmer and cook, uncovered, until the barley is tender and the chicken is completely cooked through - about 30-45 minutes.
Remove the chicken legs from the pot and allow to sit until cool enough to handle. Remove the meat from the bones and shred it into bite-sized pieces. Add the chicken back into the soup. Fish out the bay leaves and serve.

Notes

For best results, measure salt by weight, as different salts vary in crystal size and density.
For best results, use unsalted stock so you can control the seasoning of the final dish.

Freezing & Reheating

This soup freezes well, though keep in mind that barley continues to absorb liquid as it sits — the soup will thicken considerably in the fridge or freezer. When reheating, add a splash of water or chicken stock to loosen it back to your preferred consistency.

To freeze, allow the soup to cool completely before transferring to an airtight container. It will keep for up to 3 months.

Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout. Avoid boiling, which can make the chicken tough and the barley mushy.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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