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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Shred the chicken meat from the bones and set aside.

Step 5

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.

Step 6

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.

Step 7

Stir in the heavy cream and add the shredded chicken back to the pot. Season with salt and black pepper to taste.

Step 8

Simmer for an additional 5 minutes to meld the flavors, then stir in the chopped dill just before serving.

Step 9

Serve hot, garnished with extra fresh dill if desired.

Nutrition Facts

Serving size	(3159.8g)

Amount per serving	% Daily Value*
Calories	1905.2

Total Fat 109.4g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 0g
Cholesterol 558mg	0%
Sodium 2873.1mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 12.1g	0%
Total Sugars 10.7g
Protein 114.6g	0%

Vitamin D 20IU	0%
Calcium 349.8mg	0%
Iron 8.3mg	0%
Potassium 3293.8mg	0%

*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: 52.5%

Protein: 24.4%

Carbs: 23.0%