Heart-Healthy Polish Krupnik Soup

Warm up with a comforting bowl of Heart-Healthy Polish Krupnik Soup, a wholesome and nutrient-packed take on a traditional Polish classic. This recipe features tender pearl barley, juicy chicken breast, and a medley of vibrant vegetables like carrots, celery, and parsnips, all simmered in a flavorful low-sodium chicken broth. With the earthy addition of mushrooms and a fragrant boost from fresh dill, this soup is as satisfying as it is nourishing. Perfect for a chilly evening or a light, nutritious meal, this Krupnik Soup is low in fat, high in fiber, and brimming with rustic flavors. Ready in under an hour, it’s an easy-to-make dish that’s sure to delight your taste buds and support heart health.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 150 g pearl barley
• 300 g chicken breast, skinless and boneless
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 small parsnip, peeled and diced
• 2 garlic cloves, minced
• 150 g mushrooms, sliced
• 1 liter low-sodium chicken broth
• 1 bay leaf
• 2 tablespoons fresh dill, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the pearl barley under cold running water and set aside to drain.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.

Step 3

Add the diced carrots, celery, parsnip, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Add the sliced mushrooms to the pot and continue to sauté for an additional 4 minutes until the mushrooms are slightly browned.

Step 5

Cut the chicken breast into bite-sized pieces and add them to the pot, stirring for 3 minutes until they are lightly seared on all sides.

Step 6

Pour in the low-sodium chicken broth, then stir in the drained pearl barley and bay leaf. Bring the mixture to a boil over high heat.

Step 7

Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 25-30 minutes, or until the barley is tender and the chicken is cooked through.

Step 8

Remove the bay leaf and discard. Season the soup with salt and black pepper, adjusting to taste.

Step 9

Stir in the fresh chopped dill and continue cooking for another 2 minutes.

Step 10

Serve the Krupnik Soup hot, garnished with a sprinkle of additional dill if desired.

Nutrition Facts

Serving size	2148.2 grams (2148.2g)

Amount per serving	% Daily Value*
Calories	1436

Total Fat 30.20g	39%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 1.30g
Cholesterol 255mg	85%
Sodium 1998mg	87%
Total Carbohydrate 168.40g	61%
Dietary Fiber 37.90g	135%
Total Sugars 25.70g
Protein 126.30g	253%

Vitamin D 54IU	270%
Calcium 277mg	21%
Iron 9mg	52%
Potassium 3076mg	65%

*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: 18.7%

Protein: 34.8%

Carbs: 46.4%