Otto — your AI sous chef
Sign InGet Started
Hearty Barley & Mushroom Soup with Herb-Roasted Chicken Thighs

Hearty Barley & Mushroom Soup with Herb-Roasted Chicken Thighs

Lunch
Prep Time
25min
Cook Time
50min
Servings
2
Calories
645
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For a time-saving option, you can make the soup a day ahead and reheat it, then roast the chicken thighs fresh before serving. The soup actually improves in flavor overnight as the barley absorbs more of the mushroom essence.

Tags
chicken
soup
mushrooms
barley
one-pot
hearty
lunch
winter
comfort food
high-protein
Ingredients

  • 4 medium (about 1.5 lbs total) bone-in, skin-on chicken thighs

  • 3/4 cup pearl barley

  • 12 oz mixed mushrooms (cremini, shiitake, oyster)

  • 1 medium leek

  • 2 medium carrot

  • 2 stalks celery stalks

  • 4 cloves garlic

  • 4 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 1/2 oz dried porcini mushrooms

  • 5 cups low-sodium chicken broth

  • 1/3 cup dry white wine

  • 1 tablespoon Dijon mustard

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 1/4 cup fresh parsley

  • 1 leaf bay leaf

  • to taste salt

  • to taste black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Rinse the pearl barley under cold water and drain well. Set aside.

  • 3

    Place dried porcini mushrooms in a small bowl and cover with 1 cup of hot water. Let soak for 15 minutes.

  • 4

    Meanwhile, trim and clean the leek, then slice the white and light green parts into thin half-moons. Peel and dice the carrots. Slice the celery. Mince 2 cloves of garlic and slice the remaining 2 cloves.

  • 5

    Clean and slice the fresh mushrooms into 1/4-inch pieces, keeping stems separate from caps.

  • 6

    Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.

  • 7

    Remove leaves from 2 sprigs of thyme and 1 sprig of rosemary. Finely chop the herbs and mix with 1 tablespoon olive oil and 1 tablespoon Dijon mustard. Rub this mixture all over the chicken thighs, especially under the skin.

  • 8

    Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and cook for 2 more minutes. Remove chicken to a plate.

  • 9

    In the same pot, add the remaining 1 tablespoon olive oil. Add leeks, carrots, and celery with a pinch of salt. Sauté for 5 minutes until vegetables begin to soften.

  • 10

    Add sliced garlic and mushroom stems, cooking for 2 minutes until fragrant.

  • 11

    Add the barley and stir to coat with oil, toasting for 1 minute.

  • 12

    Pour in 1/3 cup white wine, scraping up any browned bits from the bottom of the pot. Simmer until wine is nearly evaporated, about 2 minutes.

  • 13

    Drain the porcini mushrooms, reserving the soaking liquid. Roughly chop the porcini and add to the pot along with the strained soaking liquid (being careful to leave any grit behind).

  • 14

    Add the sliced fresh mushroom caps, remaining thyme and rosemary sprigs, bay leaf, and chicken broth. Bring to a simmer.

  • 15

    Place the seared chicken thighs on top of the soup, skin-side up. Cover the pot and transfer to the oven.

  • 16

    Bake for 30 minutes, then uncover and bake for an additional 10 minutes to crisp the chicken skin.

  • 17

    Remove from oven. Transfer chicken thighs to a plate. Remove and discard the bay leaf, thyme and rosemary sprigs.

  • 18

    Zest half the lemon into the soup, then squeeze in the juice from half the lemon. Taste and adjust seasoning with salt and pepper.

  • 19

    Chop the fresh parsley. Ladle the barley and mushroom soup into bowls, place a chicken thigh on top of each serving, and garnish with fresh parsley.

Nutrition Information (per serving)
645
Calories
41g
Protein
72g
Carbs
22g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!