chicken, mushroom, and barley soup
chicken, mushroom, and barley soup! is a medium American recipe that serves 4. 350 calories per serving. Recipe by Hailee Catalano on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 40 min
Cost: $33.20 total, $8.30 per serving
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
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
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
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
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
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
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
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
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
Add Daikon
Add the sliced daikon radish to the strained broth and simmer 8‑10 minutes until tender.
Time: PT10M
Temperature: simmer
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
Wilt Kale
Add the chopped kale to the soup and stir until wilted, about 2 minutes.
Time: PT2M
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
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
Dietary info: Contains meat, Gluten, Dairy-Free, Nut-Free
Allergens: Barley (contains gluten), Soy (if chili crisp contains soy), Sesame (if chili crisp contains sesame)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken drumsticks
- Instead of Pearl Barley: Farro, Brown rice
- Instead of Fresh Mushrooms: Portobello, Shiitake
- Instead of Dried Mushrooms: Dried porcini
- Instead of Kombu: Dashi powder
- Instead of Chicken Broth: Vegetable broth
- Instead of Daikon Radish: Turnip
- Instead of Kale: Swiss chard
- Instead of Chili Crisp: Sambal oelek
Equipment Needed
- Dutch Oven
- Oven
- Baking Sheet
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Ladle
- Wooden Spoon
- Small Bowl
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Seer chicken thighs to achieve a deep golden skin
- Crisp chicken skins in the oven for extra crunch
- Simmer broth with aromatics, kombu, and dried mushrooms
- Strain the broth to obtain a clear, flavorful base
- Cook barley until tender but still al dente
- Wilt kale just before serving to retain color and texture
Chef Tips from the Video
- Deglaze the pot with a splash of white wine after searing the chicken for extra depth.
- Add a small knob of butter at the end for a silkier mouthfeel (optional).
- Use parchment paper on the baking sheet to prevent the skins from sticking and to make cleanup easier.
Troubleshooting
Broth is too salty
Dilute with additional low‑sodium chicken broth or water, and add a splash of rice vinegar to brighten flavors.
Barley is too chewy
Cook barley a few minutes longer, checking every 5 minutes, or use quick‑cooking barley if time is short.
Chicken skins didn’t crisp enough
Make sure the oven is fully preheated and spread skins in a single layer; increase baking time by 5‑10 minutes if needed.
Soup looks cloudy
Maintain a gentle simmer, skim off any foam, and strain the broth through a fine mesh sieve.
Storage
Refrigerator: Store soup and cooked barley in separate airtight containers for up to 3 days. Keep the chicken‑skin chili crisp in a sealed jar for up to 5 days.
Freezer: Freeze the broth (without barley) in freezer‑safe bags for up to 2 months. Thaw in the refrigerator and reheat; barley can be frozen cooked and reheated as well.
Room temperature: Do not leave the soup at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and strain the broth a day ahead; store in the refrigerator.
- Cook the barley in advance and reheat with the soup.
- Crisp the chicken skins the night before and keep them in an airtight container.
- Chop all vegetables and store them in separate containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of mushroom barley chicken soup with crispy chicken skin chili crisp in American comfort food cuisine?
While chicken soup is a classic comfort staple in many cultures, the addition of barley and earthy mushrooms reflects the hearty, farm‑style soups of the American Midwest. The crispy chicken‑skin chili crisp topping is a modern fusion twist inspired by Asian street food, adding texture and spice to a traditional bowl.
What are the traditional regional variations of chicken soup with barley in the United States?
In the Upper Midwest, chicken and barley soups often feature carrots, celery, and parsley, while in the Pacific Northwest, mushrooms and herbs like dill are common. Some Southern versions replace barley with rice or dumplings and add a dash of hot sauce for heat.
How is mushroom barley chicken soup traditionally served in American households?
It is typically served hot in deep bowls, accompanied by crusty bread or biscuits. The soup is often garnished with fresh herbs such as parsley or scallions, and a drizzle of olive oil or a sprinkle of black pepper for extra flavor.
On what occasions is mushroom barley chicken soup with crispy chicken skin chili crisp traditionally enjoyed in American culture?
It is a popular weeknight dinner during colder months, a comforting post‑travel meal, and is also served at family gatherings or pot‑lucks where a warm, filling soup is appreciated.
What authentic ingredients define this soup, and what acceptable substitutes can be used?
Key ingredients are bone‑in chicken thighs, pearl barley, fresh mushrooms, and kombu for umami. Substitutes include chicken drumsticks for thighs, farro or brown rice for barley, dried shiitake for other dried mushrooms, and dashi powder instead of kombu.
What are the most common mistakes to avoid when making mushroom barley chicken soup with crispy chicken skin chili crisp?
Common errors include over‑cooking the barley (it becomes mushy), not searing the chicken skin long enough (resulting in soggy topping), and boiling the broth too vigorously, which makes it cloudy. Also, forgetting to strain the broth can leave unwanted grit.
Why does this recipe use kombu and dried mushrooms instead of plain chicken broth for flavor depth?
Kombu and dried mushrooms release glutamates that boost umami without adding extra salt, creating a richer, more layered broth than plain chicken stock alone. This technique is borrowed from Japanese dashi preparation.
Can I make the soup ahead of time and how should I store the crispy chicken‑skin chili crisp?
Yes, the broth and barley can be prepared up to two days in advance and refrigerated. Keep the crispy chicken skins separate in an airtight container; they stay crunchy for up to five days. Re‑heat the soup and stir in the skins just before serving to retain crunch.
What does the YouTube channel Hailee Catalano specialize in?
Hailee Catalano’s YouTube channel focuses on approachable, home‑cooked comfort meals with a modern twist, emphasizing clear step‑by‑step tutorials, seasonal ingredients, and creative flavor pairings for everyday cooks.
How does the YouTube channel Hailee Catalano’s approach to American comfort cooking differ from other cooking channels?
Hailee Catalano blends classic American comfort dishes with global flavor accents—like the chili‑crisp topping—while maintaining a relaxed, conversational style. She often highlights ingredient sourcing tips and practical kitchen hacks that set her tutorials apart from more production‑heavy channels.
Last updated: August 24, 2026
