Low Carb Polish Krupnik Soup
Savor the comforting warmth of Low Carb Polish Krupnik Soup, a delightful twist on a traditional Polish favorite that’s perfect for those embracing a low-carb lifestyle. Packed with tender chicken thighs, nutrient-rich cauliflower rice, and an aromatic blend of hearty vegetables like carrots, parsnip, and celery, this soup is a feast of earthy flavors complemented by the depth of dried porcini mushrooms and a touch of fresh dill. Skillfully layered with spices such as allspice and bay leaves, every spoonful delivers a wholesome and satisfying experience. Ready in just over an hour, this lighter rendition of Krupnik is a fantastic option for a healthy, soul-soothing dinner that still honors its Eastern European roots. Serve it hot and watch this guilt-free bowl of goodness become a beloved staple in your kitchen!
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Recipe Information
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
Instructions
Prepare the vegetables by peeling and dicing the carrots, parsnip, celery, and onion into small pieces. Mince the garlic cloves.
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.
Add the garlic, stirring for another 1-2 minutes until fragrant, then add the chopped carrots, parsnip, and celery.
Cook the vegetables for another 5 minutes, stirring occasionally, then add the chicken thighs to the pot.
Pour 1500 milliliters of water into the pot, followed by the dried porcini mushrooms, bay leaves, allspice berries, salt, and black pepper.
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.
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.
Add the cauliflower rice to the pot and continue to simmer the soup for another 10 minutes.
Finally, add the chopped fresh dill to the soup. Adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with extra dill if desired.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 28.7 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 431 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3478 mg | 74% | |
*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.
