Low Carb Polish Krupnik Soup

Warm up with a comforting bowl of Low Carb Polish Krupnik Soup, a lighter take on the classic Polish pearl barley soup. This hearty yet health-conscious recipe swaps traditional grains for nutritious cauliflower rice, making it perfect for keto and low-carb diets. Packed with tender chicken thighs, earthy porcini mushrooms, and a colorful medley of root vegetables like carrots, parsnip, and celery, every spoonful is brimming with savory, umami flavors. Fragrant spices like bay leaves and allspice add depth, while fresh dill imparts a bright and herbaceous finish. Ready in just over an hour, this wholesome soup is ideal for meal prep or serving as a warming family dinner. It's a delightful fusion of tradition and modern dietary needs, offering all the rich flavors of Polish cuisine without the extra carbs.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 500 grams chicken thighs
• 200 grams cauliflower rice
• 2 medium carrots
• 1 medium parsnip
• 2 stalks celery stalks
• 20 grams dried porcini mushrooms
• 1 large onion
• 2 cloves garlic cloves
• 2 leaves bay leaves
• 3 berries allspice berries
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill
• 2 tablespoons butter
• 1500 milliliters water

Directions

Step 1

Prepare the vegetables by peeling and dicing the carrots, parsnip, celery, and onion into small pieces. Mince the garlic cloves.

Step 2

In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

Step 3

Add the garlic, stirring for another 1-2 minutes until fragrant, then add the chopped carrots, parsnip, and celery.

Step 4

Cook the vegetables for another 5 minutes, stirring occasionally, then add the chicken thighs to the pot.

Step 5

Pour 1500 milliliters of water into the pot, followed by the dried porcini mushrooms, bay leaves, allspice berries, salt, and black pepper.

Step 6

Bring the soup to a simmer, cover, and let it cook for about 45 minutes, allowing the flavors to mingle and the chicken to cook through.

Step 7

After 45 minutes, remove the chicken thighs from the pot. Shred the meat using two forks and discard the bones, then return the shredded chicken to the soup.

Step 8

Add the cauliflower rice to the pot and continue to simmer the soup for another 10 minutes.

Step 9

Finally, add the chopped fresh dill to the soup. Adjust seasoning with additional salt and pepper if necessary.

Step 10

Serve hot, garnished with extra dill if desired.

Nutrition Facts

Serving size	(2833.2g)

Amount per serving	% Daily Value*
Calories	1642.8

Total Fat 80.6g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 535.8mg	0%
Sodium 3220.5mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 28.7g
Protein 148.1g	0%

Vitamin D 39.5IU	0%
Calcium 431.2mg	0%
Iron 9.0mg	0%
Potassium 3477.7mg	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: 44.2%

Protein: 36.1%

Carbs: 19.7%