Swedish chicken soup

Creamy chicken soup, kycklingssoppa is a staple food on the weekdays. It is the perfect filling and satiating comfort food for cold winter days. This curry potato chicken soup is easy to make in 30 minutes. It is flavored the nordic way with yellow curry powder spice mix and heavy cream.

This soup is a school favorite and is enjoyed during weeknights as a family dinner. Perfect with some flatbread. Other Swedish home cooked dinner you might enjoy are meatballs, mash, Jansson's temptation, and potato salad.

Background

You might wonder what has yellow curry powder to do with Swedish cuisine? Let me tell you that this yellow curry powder mix has become so common in many favorite recipes in Sweden it basically counts as Swedish home cooking-husmanskost at this point.

This yellow curry powder mix that is sold in Sweden and Finland gets its color from turmeric and contains coriander, fenugreek, cayennepepper, cumin, black pepper and fennel. We love the Santa maria brand, but you can use any yellow curry powder with the same ingredients.

History of this beloved spice mix: During the 18th century, the British fell in love with Indian food and wanted to bring the flavors home or on their conquests. They then came up with a fairly generic spice mixture, which became the yellow curry powder. This became more and more popular during the 19th century. This powder mix was taken with them on their travels and became trendy in Sweden aswell.

Curry is perfect for chicken, pork, rice, mayonnaise and sauces. The flavor comes out best when you first saute the curry in butter or cooking oil. I love the stronger flavored one with some more heat.

If you travel in Sweden or Finland you will be acquainted with this spice since many filled chicken mayo sandwiches have this spice. The famous currychicken, and banana pizza has this spice mix. Also, the famous Swedish dish Flying Jacob often is flavored with this yellow curry powder.

Ingredients and replacements

Waxy firm potatoes are the best choice for soup. You can use chicken breast or ready-sliced chicken from the store. Yellow onion can be replaced with shallots. Heavy cream gives the most creamy result. It can be replaced with coconut cream or a lighter cooking cream. We use chicken stock cubes in the north, but you can use packaged chicken broth or vegetable stock. If you have regular yellow curry powder, add some heat with chili or cayenne pepper.

Instructions

1. Thinly slice the chicken breasts. remember kitchen hygiene with chicken and not to use the same chopping board for other ingredients.

2. Peel and finely chop the yellow onion.

3. Peel and dice the potatoes and carrots. Make the carrot smaller since they cook a bit longer than potatoes.

4. In a large pot, heat some oil over medium heat. Add the sliced chicken breast, onion, pressed garlic, curry powder, turmeric, and black pepper and fry for some minutes.

5. Add the diced potatoes and sliced carrots to the pot. Cover with water and add in the stock cubes. Bring to boil and let cook until the potatoes and carrots are tender. (around 10-15 minutes)

6. Add the drained canned corn. Pour in the heavy cream and stir well. Simmer for an additional 5 minutes, allowing the flavors to meld. Taste the soup and adjust the seasoning if needed. Garnish with chopped fresh cilantro if desired.

Variations

1. Vegetarian Version: Replace chicken with tofu or a plant-based chicken. For milk-free variations, use a plant-based cream.
2. Coconut Milk Boost: Replace the heavy cream with coconut milk.
3. Spicy Kick: If you like it spicier, add sliced chili peppers, sriracha or cayenne pepper for some extra heat.
4. Add Greens: Stir in a handful of spinach, kale, or swiss chard at the end of cooking for added nutritional value and vibrant color.
5. Rice Noodles: For a heartier version, cook rice noodles separately and add them to individual bowls before ladling the soup over. This creates a Yellow Curry Chicken Noodle Soup.
6. Sweet Potatoes: Substitute or add sweet potatoes for a slightly sweeter and earthier flavor.

Storing and reheating

• Transfer the soup to an airtight container or divide it into smaller portions before refrigerating.
• Store in the refrigerator within 2 hours of cooking.T
• Typically, homemade soups can be safely stored in the refrigerator for 3 days.
• When reheating in microwave cover the bowl with a microwave-safe plate or a microwave cover to prevent splatters. Heat in 1-minute intervals, stirring in between, until the soup reaches the desired temperature.
• When reheating in saucepan, heat over medium heat, stirring occasionally, until it's thoroughly heated. Ensure the soup reaches a safe internal temperature of 165°F (74°C).