Hønsekødssuppe med Porre
Danish Chicken and Leek Soup
A comforting and flavorful Danish chicken soup enriched with leeks, often featuring small meatballs and dumplings. This hearty soup is a staple in Danish homes and restaurants, known for its clear broth and nourishing qualities.
🧂 Ingredients
- 1 pound Whole chicken(about 2 lbs (900g))
- 12 cups Water
- 2 large Leeks(white and light green parts only, sliced and thoroughly washed)
- 2 medium Carrots(grated)
- 1 large Yellow onion(diced)
- 2 cloves Garlic(minced)
- 2 branches Fresh thyme
- 1 tsp Salt(divided, or to taste)
- 0.5 tsp Black pepper(ground, or to taste)
- 1 cup All-purpose flour
- 0.5 cup Parmesan cheese(grated)
- 0.5 tsp Baking powder
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 large Egg(lightly beaten)
- 0.33 cup Water
👨🍳 Instructions
- 1
Place the whole chicken, 12 cups of water, 1 teaspoon of salt, and peppercorns in a large stockpot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the chicken is cooked through and the liquid has reduced by about half (approximately 1.5 hours).
- 2
Remove the chicken from the pot and set aside to cool. Strain the stock into a clean saucepan, discarding the solids. Skim any fat from the surface and simmer the stock until reduced to about 1.2 liters (20-25 minutes).
- 3
While the stock is reducing, prepare the dumplings. In a bowl, combine the flour, Parmesan cheese, baking powder, and 1/4 teaspoon of salt. In a separate small bowl, whisk together the egg and 1/3 cup of water.
- 4
In a Dutch oven or large saucepan, melt the butter and olive oil over medium-high heat. Add the cleaned and sliced leeks, grated carrots, and the remaining 1/4 teaspoon of salt. Cook until softened and beginning to brown, about 8-10 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- 5
Stir the reduced stock into the leek mixture. Add the fresh thyme branches. Bring the broth to a simmer, then reduce heat to medium, maintaining a gentle simmer.
- 6
Gradually add the flour-egg mixture to the simmering broth, stirring constantly to combine. Bring the soup back to a gentle simmer. Using two spoons, drop rough tablespoon-sized dumplings into the soup. Cover and cook for 2 minutes without stirring. Gently stir, then cook for another 2 minutes.
- 7
Meanwhile, debone the cooled chicken and shred the meat into bite-sized pieces. Add the shredded chicken to the soup and cook until heated through, about 1 minute.
- 8
Season the soup with salt and pepper to taste. Ladle into warm bowls and serve immediately.
💡 Pro Tips
- ✓Ensure leeks are thoroughly washed to remove any grit.
- ✓If the broth boils after adding dumplings, let it cool slightly before continuing to simmer.
- ✓The broth can be made a day in advance.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add small pork or beef meatballs along with the chicken.
- Use different fresh herbs like parsley or tarragon.