chicken, mushroom, and barley soup!

Ingredients

• 2 lb Chicken Thighs (bone‑in, skin‑on, trimmed)
• 4 oz Chicken Skin (removed from thighs, saved for crisping)
• 1 cup Pearl Barley (rinsed before cooking)
• 8 oz Fresh Mushrooms (sliced (cremini or button))
• 1 oz Dried Mushrooms (rehydrated in warm water)
• 2 inches Kombu (dried kelp, adds umami)
• 2 pieces Bay Leaves
• 1 tsp Black Peppercorns (whole, for flavor)
• 8 cup Chicken Broth (low‑sodium)
• 0.5 medium Daikon Radish (peeled and sliced)
• 2 cup Kale (stems removed, roughly chopped)
• 2 stalks Scallions (sliced for garnish)
• 2 tbsp Chili Crisp (store‑bought, spicy oil‑based condiment)
• to taste Salt

Instructions

1. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

2. Season and Sear Chicken

   Pat the chicken thighs dry, season lightly with salt and pepper. Heat the Dutch oven over medium‑high, add the thighs skin‑side down and sear until the skin is deep golden and crisp, about 5‑7 minutes. Flip and sear the other side 3 minutes. Remove thighs and set aside on a plate.

   Time: PT10M

3. Crisp Chicken Skins

   Using tongs, carefully lift the skin from the thighs and spread it in a single layer on a baking sheet. Place in the preheated oven and bake until very crisp, about 45 minutes. Remove and let cool, then chop roughly.

   Time: PT45M

   Temperature: 425°F

4. Sear Mushrooms

   In the same pot, add the sliced fresh mushrooms to the rendered chicken fat and sauté until browned, 4‑5 minutes. Transfer to a bowl and set aside.

   Time: PT5M

5. Prepare Aromatics

   Finely chop 1 onion, 2 garlic cloves, and a 1‑inch piece of ginger. Add to the pot and sauté 3‑4 minutes until fragrant.

   Time: PT5M

6. Build the Broth

   Add 8 cups chicken broth, the rehydrated dried mushrooms (including soaking liquid), kombu, bay leaves, and whole black peppercorns. Return the seared chicken thighs (with bones) to the pot. Bring to a boil, then reduce to a gentle simmer and cook until the meat is tender and easily shreddable, about 30 minutes.

   Time: PT30M

   Temperature: simmer

7. Cook Barley

   While the soup simmers, rinse 1 cup pearl barley. In a separate saucepan combine barley with 3 cups water, bring to a boil, then cover and simmer 35‑40 minutes until tender but still chewy. Drain any excess water.

   Time: PT40M

   Temperature: simmer

8. Strain the Broth

   When the chicken is done, remove the thighs and set aside to cool slightly. Using a fine mesh strainer, pour the broth into a clean pot, discarding the kombu, bay leaves, and dried mushroom solids. Return the clear broth to the stove.

   Time: PT10M

9. Add Daikon

   Add the sliced daikon radish to the strained broth and simmer 8‑10 minutes until tender.

   Time: PT10M

   Temperature: simmer

10. Combine Chicken and Mushrooms

    Shred the cooled chicken meat, discarding bones and excess skin. Return the shredded chicken and the sautéed fresh mushrooms to the pot. Stir to combine and heat through 2‑3 minutes.

    Time: PT5M

11. Wilt Kale

    Add the chopped kale to the soup and stir until wilted, about 2 minutes.

    Time: PT2M

12. Make Chicken‑Skin Chili Crisp

    In a small bowl, toss the chopped crispy chicken skins with 2 tbsp chili crisp until evenly coated.

    Time: PT5M

13. Serve

    Divide cooked barley among bowls, ladle hot soup over the barley, then top each with a spoonful of the chicken‑skin chili crisp and a sprinkle of sliced scallions.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

5g