Gluten-Free Polish Krupnik Soup

Savor the comforting flavors of tradition with this Gluten-Free Polish Krupnik Soup—a hearty, soul-warming dish perfect for any season. This gluten-free twist on a classic Polish recipe combines tender chicken, a medley of root vegetables, and pearl barley or millet for a wholesome, satisfying meal. Simmered with aromatic herbs like thyme, bay leaves, and garlic, the soup develops rich layers of flavor, while fresh dill and parsley add a bright, fresh finish. Ideal for gluten-free diets, this nutritious soup is ready in just over an hour and comes together with simple, pantry-friendly ingredients. Serve it piping hot, garnished with fresh herbs, for a one-pot meal that's both nourishing and irresistibly delicious.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup Gluten-free pearl barley or millet
• 1 pound Chicken thighs or breast pieces
• 1 whole Medium yellow onion
• 2 medium Carrots
• 1 medium Parsnip
• 2 whole Celery stalks
• 3 medium Potatoes
• 3 whole Garlic cloves
• 2 whole Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 cup Fresh dill
• 0.25 cup Fresh parsley
• 8 cups Water or gluten-free chicken broth

Directions

Step 1

Rinse 1 cup of gluten-free pearl barley or millet under cold water and drain well.

Step 2

In a large pot, add 8 cups of water or gluten-free chicken broth and bring it to a boil.

Step 3

Once boiling, add the cleaned 1 pound of chicken thighs or breast pieces to the pot. Reduce the heat to a simmer and cook for about 15 minutes, occasionally skimming the foam that rises to the top.

Step 4

While the chicken is cooking, peel and chop 1 medium yellow onion, 2 medium carrots, 1 medium parsnip, and 2 whole celery stalks into bite-sized pieces.

Step 5

Peel and dice 3 medium potatoes and 3 whole garlic cloves.

Step 6

After the chicken has simmered, add the chopped onion, carrots, parsnip, celery, potatoes, and garlic to the pot along with 2 whole bay leaves, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

Step 7

Simmer the soup for about 20 minutes, stirring occasionally, until the vegetables start to soften.

Step 8

Add the rinsed gluten-free barley or millet to the pot, and continue to cook for another 25 minutes or until the grains are cooked through and tender.

Step 9

Remove the chicken pieces, shred them and return them to the pot.

Step 10

Finally, chop 0.25 cup of fresh dill and 0.25 cup of fresh parsley and stir them into the soup just before serving.

Step 11

Adjust the seasoning if needed and remove the bay leaves before serving.

Step 12

Serve the soup hot, garnished with extra dill or parsley if desired.

Nutrition Facts

Serving size	(3671.1g)

Amount per serving	% Daily Value*
Calories	2248.1

Total Fat 20.9g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 385.6mg	0%
Sodium 2964.6mg	0%
Total Carbohydrate 336.8g	0%
Dietary Fiber 57.9g	0%
Total Sugars 27.5g
Protein 181.9g	0%

Vitamin D 31.8IU	0%
Calcium 424.3mg	0%
Iron 19.5mg	0%
Potassium 6487.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.3%

Protein: 32.2%

Carbs: 59.5%