Gluten-Free Polish Krupnik Soup
Warm, hearty, and naturally gluten-free, this Polish Krupnik Soup is a comforting bowl of goodness perfect for any time of year. Made with gluten-free pearl barley or millet, tender chicken, and a medley of root vegetables like carrots, parsnip, and potatoes, this traditional recipe is packed with robust flavors and nutrients. The aromatic blend of garlic, bay leaves, and dried thyme adds a depth of flavor, while freshly chopped dill and parsley brighten up every spoonful. Ready in just 80 minutes, this easy-to-follow recipe serves six and is perfect for gluten-sensitive eaters who crave authentic Polish cuisine. Serve it hot with a sprinkle of fresh herbs for a wholesome, satisfying meal the whole family will enjoy!
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Recipe Information
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
Instructions
Rinse 1 cup of gluten-free pearl barley or millet under cold water and drain well.
In a large pot, add 8 cups of water or gluten-free chicken broth and bring it to a boil.
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.
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.
Peel and dice 3 medium potatoes and 3 whole garlic cloves.
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.
Simmer the soup for about 20 minutes, stirring occasionally, until the vegetables start to soften.
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.
Remove the chicken pieces, shred them and return them to the pot.
Finally, chop 0.25 cup of fresh dill and 0.25 cup of fresh parsley and stir them into the soup just before serving.
Adjust the seasoning if needed and remove the bay leaves before serving.
Serve the soup hot, garnished with extra dill or parsley if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 27.5 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6487 mg | 138% | |
*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.
