Keto Polish Krupnik Soup
Savor the comforting, hearty goodness of Keto Polish Krupnik Soup, a low-carb twist on the traditional Polish classic. This flavorful soup blends tender chicken thighs, earthy dried porcini mushrooms, fresh white mushrooms, and aromatic vegetables like onion, carrot, and celery, all simmered in a rich chicken broth infused with mushroom soaking liquid and a hint of bay leaf. The addition of cauliflower rice creates a satisfying, grain-free alternative to the original barley, making it perfect for those following a keto or low-carb diet. Ready in just an hour and garnished with fresh parsley, this soul-warming bowl of wholesome comfort is ideal for a nourishing family meal or cozy weeknight dinner. Bursting with flavors and nutrients, this keto-friendly Polish Krupnik Soup will quickly become a favorite in your recipe collection!
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Recipe Information
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
Instructions
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.
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and continue to sauté for another minute until fragrant.
Add diced carrot and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chicken thighs to the pot and cook, turning occasionally, until lightly browned on the outside.
Stir in the chopped porcini mushrooms, fresh white mushrooms, chicken broth, reserved mushroom soaking liquid, bay leaf, salt, and black pepper.
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.
Remove the chicken from the pot, let it cool slightly, then shred the meat and discard the bones.
Return the shredded chicken to the pot and add the cauliflower rice.
Simmer for an additional 10 minutes or until the cauliflower rice is tender.
Remove the bay leaf. Taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 6814 mg | 296% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 31.4 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 519 mg | 40% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5604 mg | 119% | |
*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.
