Keto Polish Krupnik Soup

Warm, hearty, and completely keto-friendly, this Keto Polish Krupnik Soup is a rich, low-carb twist on a traditional Polish favorite. Made with tender chicken thighs, a medley of fresh and dried mushrooms, and nutrient-packed cauliflower rice, this recipe delivers robust flavors while keeping your carbohydrate count in check. The earthy, umami notes of porcini mushrooms and a hint of garlic pair beautifully with carrots, celery, and aromatic bay leaf, all simmered in a savory chicken broth. Perfect for cozy nights or as a comforting meal prep option, this soup is both satisfying and nourishing. Garnished with fresh parsley for a vibrant finish, this keto dish is a must-try for anyone craving the timeless flavors of Polish cuisine without compromising their low-carb lifestyle.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 medium, diced Carrot
• 2 chopped Celery stalks
• 15 grams Dried porcini mushrooms
• 200 grams, sliced Fresh white mushrooms
• 1.5 liters Chicken broth
• 250 grams Cauliflower rice
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Begin by soaking the dried porcini mushrooms in 1 cup of hot water for about 15 minutes, then drain and chop them. Set aside the soaking liquid for later use.

Step 2

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and continue to sauté for another minute until fragrant.

Step 4

Add diced carrot and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the chicken thighs to the pot and cook, turning occasionally, until lightly browned on the outside.

Step 6

Stir in the chopped porcini mushrooms, fresh white mushrooms, chicken broth, reserved mushroom soaking liquid, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until the chicken is cooked through.

Step 8

Remove the chicken from the pot, let it cool slightly, then shred the meat and discard the bones.

Step 9

Return the shredded chicken to the pot and add the cauliflower rice.

Step 10

Simmer for an additional 10 minutes or until the cauliflower rice is tender.

Step 11

Remove the bay leaf. Taste and adjust seasoning if necessary.

Step 12

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3220.4g)

Amount per serving	% Daily Value*
Calories	1743.2

Total Fat 85.9g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 470mg	0%
Sodium 6813.8mg	0%
Total Carbohydrate 68.7g	0%
Dietary Fiber 22.4g	0%
Total Sugars 31.4g
Protein 173.9g	0%

Vitamin D 49IU	0%
Calcium 519.1mg	0%
Iron 13.7mg	0%
Potassium 5603.5mg	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: 44.3%

Protein: 39.9%

Carbs: 15.8%