There’s something truly special about a proper, warming chicken soup on a cold day. This is my version of the classic Norwegian chicken soup, packed with root vegetables and nutritious pearl barley. It’s creamy, filling, and just the right amount of cozy.
The pearl barley gives the soup a wonderful texture and makes it extra hearty, while the root vegetables add both sweetness and warm, earthy flavors. This is comfort food at its very best – the kind of meal that brings the whole family together around the table. I often make a double batch, because this is one of those dishes that actually gets better the next day.
The recipe is easy to adapt based on what you have in the fridge. No rutabaga? Use more carrots or substitute with parsnips. Want more vegetables? Feel free to toss in some frozen peas toward the end. This soup is incredibly forgiving and very flexible!
Ingredients
- 400 g chicken breast or boneless chicken thighs
- 1.5 l chicken stock
- 1 dl pearl barley
- 2 large carrots (about 250 g)
- 1 small rutabaga (about 200 g)
- 2 medium potatoes
- 1 leek
- 2 cloves garlic
- 2 tbsp butter
- 2 dl heavy cream
- 2 tbsp all-purpose flour
- 1 tsp thyme (dried)
- 2 bay leaves
- Salt and pepper
- Fresh parsley for topping
- 1 tbsp olive oil
Instructions
Cut the chicken into thick strips or pieces about 2-3 cm. Season with salt and pepper. Heat the olive oil in a large pot over medium heat and brown the chicken on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
Peel and dice the carrots, rutabaga, and potatoes into about 1.5 cm cubes. Slice the leek thinly (use both white and light green parts). Finely chop the garlic. Melt the butter in the same pot and add the leek and garlic. Sauté for 3-4 minutes until the leek is soft.
Sprinkle the flour over the vegetables and stir well. Let the flour cook for about 1 minute while stirring. Then gradually pour in the stock while whisking to prevent lumps. Add the pearl barley, thyme, and bay leaves.
Bring the soup to a boil, reduce the heat, and let it simmer for 20 minutes. Then add the carrots, rutabaga, and potatoes. Continue simmering for another 20-25 minutes until the vegetables are tender and the pearl barley is fully cooked.
Return the chicken to the pot along with the heavy cream. Let it simmer gently for 5 minutes until the chicken is cooked through. Taste and season with salt and pepper. If the soup is too thick, add a bit more stock or water.
Serve the soup hot in deep plates or bowls, topped with freshly chopped parsley. Perfect with a good slice of whole grain bread with butter on the side!
Notes
The soup tastes even better the next day when the flavors have had time to develop. Perfect for making extra portions for lunch boxes! You can swap chicken breast for chicken thighs for more flavor, or use leftover rotisserie chicken. Pearl barley can be replaced with barley groats if you prefer.