Chicken, Barley and Mushroom Soup

Updated at: Thu, 21 Nov 2024 12:27:08 GMT

Step 1

Preheat oven to 325 F.

Step 2

Season chicken thighs all over with salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook second side about 3 minutes more.

Step 3

Remove chicken to a plate and carefully (it will be hot!) peel off skin and place on a lined sheet tray.

Step 4

Transfer the chicken skins to the oven and cook until very crispy, about 40-45 minutes. Flip skins over half way through the cooking process. Set aside to cool.

Step 5

Meanwhile, add sliced mushrooms to the pot with the chicken fat. Cook for about 5 minutes, until browned. Remove and set aside.

Step 6

Add in garlic, ginger, shallots, and reserved mushroom stems. Pour in broth and scrape up any brown bits from the bottom of the pan.

Step 7

Toss in dried mushrooms, kombu, peppercorns, and bay leaves.

Step 8

Bring mixture to a simmer and add chicken thighs back to the pot. Simmer on low for 30-35 minutes until chicken is cooked (at least 185F).

Step 9

Remove chicken from the soup. Strain broth through a mesh sieve, and return to the heat.

Step 10

Add daikon to the broth and simmer until almost tender, about 5 minutes.

Step 11

Meanwhile, shred the chicken and return to soup, along with the seared mushrooms.

Step 12

Add in kale, and cook until wilted and tender, about 5 minutes. Season soup to taste with salt and pepper.

Step 13

Chop crispy chicken skins and mix with desired amount of chili crisp.

Step 14

Serve soup over the cooked barley, topped with the chili crisp and sliced scallions.

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