Swede Soup (Rutabaga) With Chicken Legs
User Reviews
0.0
0 reviews
Unrated
Swede Soup (Rutabaga) With Chicken Legs
Report
A hearty and comforting Swede Soup (Rutabaga) with tender chicken legs, packed with wholesome ingredients and delicious flavors. This easy-to-make soup is a satisfying, cozy dish perfect for any day—and great for meal prep.
Share:
Ingredients
- 3 tablespoons olive oil
- 1 small leek or green onion(s), chopped 170 grams
- ½ teaspoon crushed coriander seeds
- 8 to 10 chicken legs, thoroughly pat-dried About 2 to 2.5 pounds (908 grams to 1.2 kilos)
- 3 teaspoon salt, or more to taste, divided
- 4 to 5 large swede/rutabaga, peeled and chopped, cut into cubes 2.65 pounds or 1200 grams
- 3 to 4 regular carrots (or 2 large ones) peeled, and roughly chopped into same size as rutabaga. 0.69 pounds or 315 grams
- 2 teaspoons curry powder
- ¼ teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 (320-ounce/907 gram) can of chicken broth or 4 cups homemade
- 1 cup of water 8 ounces/237 ml
- 6 tablespoons coconut cream 180 grams
Instructions
- Heat olive in a large pot over medium heat. Add leek and coriander. Cook and stir for about 10 seconds
- Arrange the chicken legs in the pan, pushing leek between each leg—season with 1 teaspoon of salt. Cook for about 5 minutes on one side until slightly browned, then turn and slightly brown the other side for about 2 to 3 minutes—season that side also with one teaspoon of salt.
- Stir in the veggies and add all the rest of the seasoning. Use a wooden spoon to stir well, divide the seasoning, and gently scrape off the brown bits from the bottom of the pan.
- Pour over the broth and water to barely cover the chicken. Change the heat to high, cover the pot, and let it come to a simmer.
- Adjust to medium or medium-low heat to keep a steady simmer and cook for 15 minutes, pot half-covered.
- Stir in the coconut cream. At this point, season with one more teaspoon of salt or adjust to taste.
- Simmer for another 5 to 10 minutes or until the chicken legs are cooked through and tender.
- Serve with chopped cilantro (optional), and enjoy!
Equipments used:
Notes
- Storage:
- Note: Crush them using a mortar and pestle, or place them in a small ziplock bag and crush the seeds with a rolling pin.
- Store leftovers in an airtight container in the fridge for up to five days.
- For longer storage, transfer to freezer-safe containers and freeze for up to three months. Defrost in the fridge the evening before you plan to eat it.
- Reheat in a large pan over medium heat, adding a splash of broth if the soup has thickened.
Nutrition Information
Show Details
Serving
1
Calories
560kcal
(28%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
160mg
(53%)
Sodium
1365mg
(57%)
Potassium
1280mg
(37%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
5677IU
(114%)
Vitamin C
68mg
(76%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 560kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 160mg | 53% |
| Sodium | 1365mg | 57% |
| Potassium | 1280mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 5677IU | 114% |
| Vitamin C | 68mg | 76% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chicken Soup With Dumplings (Traditional Pennsylvania Dutch Soup)
American, Pennsylvania Dutch
0.0
(0 reviews)
