Danish Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, white and light green parts only, sliced 2 leeks, white and light green parts only, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 bay leaf 1 bay leaf
• 1 handful of fresh parsley, chopped 1 handful of fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• Danish rye bread, for serving Danish rye bread, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the carrots, leeks, celery, thyme sprigs, bay leaf, and chopped parsley to the pot. Season with salt and pepper.
4. 4.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
6. 6.
   Adjust the seasoning if needed and let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Danish Chicken Soup hot, garnished with fresh parsley, and accompanied by Danish rye bread.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Danish rye bread — Look for authentic Danish rye bread, which is dense and full of flavor. It pairs perfectly with the soup and adds a satisfying texture.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• If you prefer a thicker soup, you can add a small amount of flour or cornstarch mixed with water to the soup and simmer until thickened.
• Feel free to customize the vegetables in the soup according to your preference. You can add potatoes, peas, or even mushrooms for added variety.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Danish Chicken Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with slices of Danish rye bread for a traditional Danish touch.

Presentation advice

When serving the Danish Chicken Soup, make sure to ladle it into bowls generously, ensuring that each bowl contains a good amount of chicken, vegetables, and broth. The vibrant colors of the vegetables and the aromatic steam rising from the soup will make for an inviting presentation.