Swede Soup (Rutabaga) With Chicken Legs

Chunky swede soup with chicken legs in a large pot.

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Swede Soup (Rutabaga) With Chicken Legs

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.

Prep Time10

Cook Time35

Total Time45

Course: Soups and Salads

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 560kcal

Author: Mariska Ramondino

Equipment

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

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Instructions

Heat olive in a large pot over medium heat. Add leek and coriander. Cook and stir for about 10 seconds
3 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

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.

Note: Crush them using a mortar and pestle, or place them in a small ziplock bag and crush the seeds with a rolling pin.

Nutrition