Scandinavian Chicken Soup
Transport your taste buds to the cozy kitchens of the Nordic region with this comforting Scandinavian Chicken Soup. This hearty soup combines tender chicken thighs, root vegetables like parsnips and carrots, and a silky, creamy broth flavored with fresh dill, allspice berries, and fragrant thyme. The addition of a smooth roux elevates its texture, creating a dish that’s both rustic and refined. Perfect for chilly evenings, this soul-warming recipe is as nourishing as it is flavorful. Serve it hot with an extra sprinkle of dill for a Scandinavian-inspired meal that’s sure to bring comfort with every spoonful.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 8 cups water
- 1 piece yellow onion, peeled and halved
- 2 pieces celery stalks, chopped
- 3 pieces carrots, peeled and chopped
- 2 pieces parsnips, peeled and chopped
- 2 pieces potatoes, peeled and cubed
- 2 tablespoons fresh dill, chopped
- 1 piece bay leaf
- 2 pieces fresh thyme sprigs
- 5 pieces allspice berries
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a large pot, place the chicken thighs and cover with 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Add the halved yellow onion, 1 chopped celery stalk, the bay leaf, thyme sprigs, and allspice berries. Reduce the heat to a simmer and let cook for 25 minutes.
Remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids.
Shred the chicken meat from the bones and set aside.
In the clean pot with the strained broth, add the remaining celery, carrots, parsnips, and potatoes. Bring to a simmer and cook for 15 minutes or until the vegetables are tender.
In a small pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux. Slowly whisk in 1 cup of the hot soup broth until smooth, then pour this mixture back into the soup pot, stirring well to thicken.
Stir in the heavy cream and add the shredded chicken back to the pot. Season with salt and black pepper to taste.
Simmer for an additional 5 minutes to meld the flavors, then stir in the chopped dill just before serving.
Serve hot, garnished with extra fresh dill if desired.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3294 mg | 70% | |
*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.
