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Soup is my passion. 



A Cooking Adventure with Thom

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Scandinavian Chicken Soup

The National Broiler Council

Servings:  6




The light flavors of this soup come shining through.



4 pounds cooked broiler-fryer, boned, skinned
6 cups chicken broth
1 pound new potatoes, peeled, chopped in -inch pieces
1 cup onion, finely chopped
1 teaspoons dill, divided
1 teaspoon salt
teaspoon fresh ground black pepper
cup red onion, chopped

Cooking Method

Cook chicken until done. 

  1. Cool and chop into pieces. 

  2. Place chicken broth in large Dutch oven and bring to a boil over high heat. 

  3. Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. 

  4. After soup returns to a boil, reduce temperature to medium-low and simmer until potatoes are tender, about 12 minutes. 

  5. Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. 

  6. At serving time, place soup in individual bowls and sprinkle each with chopped red onion and remaining teaspoon dill weed.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183