🧀 Swiss · Soup · Hard difficulty · Contains meat or poultry
Chicken Gerstensuppe
A hearty Swiss soup built around chicken, seasoned with pearl barley and carrots.
- Prep time
- 27 min
- Cook time
- 63 min
- Total time
- 1h 30m
- Servings
- 6
- Calories
- 303 kcal
- Protein
- 35 g
- Carbs
- 15 g
- Fat
- 11 g
- Course
- Soup
About this Swiss soup
Chicken Gerstensuppe is a Swiss soup built around chicken. It takes about 1h 30m from start to finish, 27 minutes of prep and 63 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated hard. Contains meat or poultry, and marked gluten-free in our data.
Good for: high protein, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 500 g chicken, cut into bite-size pieces
- 1 cup pearl barley
- 2 carrots
- 1 leek
- 1 celery stalk
- 1 litre stock
- 100 ml cream
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the chicken and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the pearl barley, carrots and leek, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 44 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with cream.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
A squeeze of lemon at the end brightens any soup.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 303 kcal, 35 g protein, 15 g carbohydrate and 11 g fat. Roughly 47% of the energy comes from protein, 20% from carbohydrate and 33% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Chicken Gerstensuppe
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Chicken Gerstensuppe
How long does Chicken Gerstensuppe take to make?
It takes about 1h 30m in total: 27 minutes of prep and 63 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 303 kcal, with 35 g protein, 15 g carbohydrate and 11 g fat. These are estimates for the recipe's 6 servings.
Is Chicken Gerstensuppe gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Chicken Gerstensuppe ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.