polish

Krupnik Soup with Barley and Root Vegetables

Name: Krupnik Soup with Barley and Root Vegetables
Yield: 1 serving
Cuisine: polish
Ingredients: 143 g chicken thigh, cooked and shredded; 60 g pearl barley, dry; 495 g chicken broth, low sodium; 88 g carrot, diced; 66 g parsnip, diced; 55 g celery root, diced; 66 g yellow onion, diced; 9 g rapeseed oil; 7 g garlic, minced; 2 g dried marjoram; 1 g bay leaf; 0.55 g black pepper

This simmered dish pairs chicken thigh, cooked and shredded with pearl barley, dry, celery root, diced and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

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Estimated macros per portion

45 g Protein

80 g Carbohydrates

16 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

143g chicken thigh, cooked and shredded 173 kcal
60g pearl barley, dry 212 kcal
495g chicken broth, low sodium 30 kcal
88g carrot, diced 36 kcal
66g parsnip, diced 50 kcal
55g celery root, diced 23 kcal
66g yellow onion, diced 26 kcal
9g rapeseed oil 80 kcal
7g garlic, minced 10 kcal
1.1 tsp (2g) dried marjoram 5 kcal
1g bay leaf 3 kcal
0.27 tsp (1g) black pepper 1 kcal

Cooking instructions

pearl barleyyellow onionrapeseed oil
Rinse the barley under cold water. In a small pot, heat the oil and saute the onion for 3 minutes until translucent.
carrotparsnipcelery rootgarlicdried marjoram
Add carrot, parsnip, and celery root; cook 4 minutes, stirring. Add garlic and marjoram and cook 30 seconds.
pearl barleychicken brothbay leaf
Pour in broth, add barley and bay leaf, and bring to a boil. Reduce to a gentle simmer and cook 30-35 minutes until barley is tender.
bay leafblack pepper
Stir in shredded chicken and simmer 3 minutes. Season with salt and pepper, remove bay leaf, and serve hot.