Grøntsagsfrikadeller – Danish vegetable patties
55 min · 575 calories
Back to recipes
Share
Add to plan
Save
Danish chicken soup with dumplings (hønsekødsuppe)
Denmark's chicken soup full of carrots, leeks and celeriac, with pulled chicken and little choux-pastry dumplings (melboller): a whole, comforting meal.
75 min
total
4
people
499
calories per serving
Per serving
- 33 g
- Protein
- 29 g
- Carbs
- 27 g
- Fat
Does this dish work for you?
Weight loss, diabetes, high blood pressure, cholesterol: tell us what applies to you and we’ll check this dish.
Free, no account needed
Ingredients
4
- 500 gChicken thigh
- 1,350 mlWater
- 300 mlChicken stock
- 300 gCarrot
- 2 pcLeek
- 250 gCeleriac
- 2 leafBay leaf
- 1 tspBlack peppercorns
- 15 gParsley
- 100 gFlour
- 30 gButter
- 2 pcEgg
- 0.3 tspSalt
Allergens
celeryglutenmilkeggs
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Simmer the chicken 35 minutes in the stock with bay leaves and peppercorns, lift out and shred.
For the melboller, bring the water and butter to the boil, tip in the flour and stir until the dough leaves the pan; off the heat, beat in the eggs one at a time.
Cook the diced vegetables in the stock for 10 minutes, poach small spoonfuls of dough in it for 5 minutes, then return the chicken. Scatter with parsley.
Chef's tips
- •The dumplings float when they're done; lift them out with a slotted spoon.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
