A hearty, comforting Swede Soup (Rutabaga) with tender chicken legs packed with wholesome ingredients and delicious flavors.
This creamy soup is a perfect cold-day meal, great for meal prep, and an excellent way to enjoy low-carb root vegetables.

Like my Homemade Vegetable Soup, this simple Swede soup is hearty, nourishing, and perfect for family dinners or meal prep for the week.
It's a satisfying combo of tender chicken legs, low-carb root vegetables, and warming spices. I always make a big batch because leftovers taste better and are quickly reheated.
This chunky soup is filling; you'll love the tender chicken meat that adds extra flavor and protein. Let's make it.
Why You'll Love This Recipe
- Wholesome Ingredients: It's deliciously seasoned and packed with nutritious swede, carrots, and chicken legs.
- Simple Prep: It's super easy to make similar to my Chicken Plantain Recipe.
- Meal Prep-Friendly: Make a big batch because it stores well, and leftovers taste even better.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make this root vegetable soup with tender chicken legs.

- Large Swede (Rutabaga): This popular vegetable is a member of the cabbage family. Its mild, sweet flavor pairs perfectly with curry spices.
- Chicken Legs: Provides a hearty protein component and adds depth to the broth. Get extra to make my Healthy Baked Chicken Drumsticks.
- Carrots: Adds natural sweetness and complements the earthy flavor of the swede. Any extras can be used to make my Carrot Apple Salad or Carrot Soup.
- Leek: Adds a delicate sweet flavor to the base of this swede soup—use leftovers to meal prep my Poached Whole Chicken.
- Coconut Cream: Creates a touch of creamy consistency for the soup and milds down the curry powder.
- Spices (Curry Powder, Turmeric, Paprika): Elevates the flavor and brings warmth to the dish.
- Crushed Coriander seeds: They add a lovely citrusy touch when briefly sautéed in olive oil with leek. It is subtle but enhances the soup's overall flavors.
- Chicken Broth or Stock: Enhances the base flavor like in my Bok Choy Pork Soup.
- Olive Oil: You only need a little olive oil to create the soup base.
- Sea Salt: To taste.
How To Make Swede Soup With Chicken Legs
See the full recipe with measurements in the recipe card.
Here are the step-by-step instructions to make this super easy Swede soup with tender chicken legs:

Step One (Picture 1 above) - Prepare the Base: In a large heavy-based saucepan, sauté leek and crushed coriander for a few minutes in heated olive oil until softened. Arrange the chicken legs in the pan, season with salt, and cook until lightly browned on both sides.
Step Two (Picture 2 above) - Add Vegetables and Spices: Stir in carrots, swede, and all the spices. Mix well to coat the vegetables and scrape any brown bits off the bottom of the pan with a wooden spoon to release flavor.
Step Three (Picture 3 above) - Simmer the Soup: Pour in the chicken broth and water to barely cover the chicken. Bring to a simmer, cover the pot, and cook for 15 minutes. Stir in the coconut cream and adjust the seasoning. Simmer for 5-10 minutes until the chicken legs are fully cooked and tender.
Step Four (Picture 4 above) - Serve and Enjoy: Garnish with fresh parsley, cilantro, or your favorite soup toppings.
Top Tips
- Pat Dry Chicken Legs: Make sure to pat dry the chicken legs thoroughly before browning to achieve the best flavor.
- Scape Off Soffritto Bits: The sautéed leek and browned chicken will create browned bits at the bottom of the pan. Scrape them with a wooden spoon to release their flavors into the soup.
- Adjust Seasoning To Taste: Always taste test and add more salt than suggested in the recipe card, if preferred, based on taste.

Substitutions & Variations
Here are a few things you can use in this rutabaga soup if you don't have something on hand or need to add some heat.
- Spicy Kick: Add a pinch of chili flakes for some heat.
- Coconut Cream: Replace with coconut milk if you don't have it. Stir the content of the can before using it.
- Instead of Chicken Broth or Stock: You can use store-bought or homemade stock. Bone broth or beef broth can work too.
- Olive Oil: You can use avocado or coconut oil instead.
Storage
- 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.
Recipe FAQs
Feel free to experiment with other winter root vegetables like parsnips or sweet potatoes.
If you prefer a smooth soup, carefully remove the chicken legs with a kitchen tong to a plate.
Remove the soup pot from the stove. Use an immersion blender to blend the soup until smooth.
Return the chicken legs to the blended soup. Place the pot back on the stove and heat until it's sufficiently hot.
Crush them using a mortar and pestle, or place them in a small ziplock bag and crush the seeds with a rolling pin.
More Good Soups To Make Next
Looking for other recipes like this? Try these:
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This Swede Soup recipe is a simple, delicious way to make the most of winter root vegetables. It's a wholesome, nourishing dish and a great way to enjoy a full meal on a cold day. Enjoy!
📖 Recipe

Swede Soup (Rutabaga) With Chicken Legs
Mariska RamondinoEquipment
- 1 large pot with lid 9 QT or 8.5 L (or large heavy-based saucepan)
- 1 Wooden Spoon to stir
- 1 kitchen tongs or fork To transfer and turn around the chicken legs
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 seconds3 tablespoons olive oil, 1 small leek or green onion(s), chopped, ½ teaspoon crushed coriander seeds
- 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.8 to 10 chicken legs, thoroughly pat-dried, 3 teaspoon salt, or more to taste, divided
- 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.4 to 5 large swede/rutabaga, peeled and chopped, cut into cubes, 3 to 4 regular carrots (or 2 large ones) peeled, and roughly chopped into same size as rutabaga., 2 teaspoons curry powder, ¼ teaspoon turmeric powder, 1 teaspoon paprika powder
- 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.1 (320-ounce/907 gram) can of chicken broth or 4 cups homemade, 1 cup of water
- 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.6 tablespoons coconut cream
- Simmer for another 5 to 10 minutes or until the chicken legs are cooked through and tender.
- Serve with chopped cilantro (optional), and enjoy!
Notes
- 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.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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