I learned how to prepare the traditional Danish Hønsekødssuppe recipe during my visit to Odense, Denmark I had the opportunity to take a cooking class where I learned how to prepare the traditional Danish Hønsekødssuppe recipe. This classic Danish chicken soup is made with a whole chicken, vegetables, and herbs, creating a simple yet comforting dish that is enjoyed by many in Denmark.

Odense, the birthplace of Hans Christian Andersen, is a charming city filled with historical sites, beautiful parks, and a quaint atmosphere. It is a city known for its rich cultural heritage, and attractions like the Hans Christian Andersen Museum, the Odense Zoo, and the picturesque Odense River make it a great destination for visitors.

The cooking class I attended was led by a local chef who taught us the traditional way to prepare the Danish Hønsekødssuppe recipe. We started by simmering a whole chicken with a variety of vegetables, including carrots, leeks, and onions, creating a flavorful broth. Once the chicken was cooked, we removed the meat, shredded it, and added it back into the pot, along with freshly chopped herbs like parsley. The result was a rich, clear broth filled with tender chicken and vegetables.

Odense itself is a pleasant town with cobblestone streets and beautiful old buildings. It has a mix of modern attractions and historical landmarks that provide a unique atmosphere. The city is easy to navigate on foot, and there are plenty of cafés and restaurants where you can enjoy a traditional Danish meal, including the Danish Hønsekødssuppe recipe. This dish is popular with locals, especially during colder months, as it is a comforting and filling meal.

When I first tasted the Danish Hønsekødssuppe recipe, I was impressed by its simplicity and the depth of flavour that the long simmering process imparted. The broth was clear, yet rich, with the sweetness of the vegetables balancing the savoury taste of the chicken. The shredded chicken was tender and complemented the fresh herbs perfectly. The dish was hearty without being too heavy, making it a satisfying yet light meal.

The Danish Hønsekødssuppe recipe is a popular dish in Denmark, especially during the winter. It is often enjoyed by families and is considered a staple of Danish comfort food. In Odense, it is common to find this dish served in homes and restaurants alike, and it’s easy to see why locals enjoy it so much.

Table of Contents

Ingredients

Soup Base

4 Cups chicken broth, good quality or stock
3 Sliced carrots, large
2 Diced leeks, or celery stalks
1 Cup Fresh Parsley, chopped

For the Meatballs

1/2 lb Ground Beef
2 Tbsp Bread Crumbs
2 Tbsp Milk
1 Egg
2 oz Butter, Melted
3/4 Tsp Salt
1/4 Tsp Pepper

For the Dumplings

1/2 Cup Water
1/4 Cup Butter
1/2 tsp Salt
1/2 Cup up Flour
2 Eggs, Lightly Beaten
1/2 Tsp Salt
1/2 Tsp Freshly Ground Pepper

Cooking Instructions

Soup Base

In a large pan, bring the broth to a boil, then add the carrots and leeks; reduce the heat and simmer for about 5 minutes, or until the veggies are just barely cooked. Remove from the heat and set aside until ready to incorporate everything.

Meatballs

Combine all of the ingredients.
Shape into little balls (approximately 1 inch wide) by hand. Dip your hands in cold water before shaping the meatballs to avoid them adhering to your palms.

Place the meatballs in boiling water. Allow them to simmer for about 5 minutes, or until cooked through. Remove and let cool on paper towels.

Dumplings

Melt the butter in a pot with the water and salt. Stir in the flour and blend until smooth.
Turn off the heat and allow the mixture cool for 10 minutes before adding the eggs one at a time until thoroughly mixed.

Bring a medium-sized pan of water to a boil (approximately 2 inches). Salt generously.
Shape the dough into 1″ broad balls. You can either use a teaspoon or place the dough in a sturdy plastic bag with the corner cut off.
Place the tiny dumplings in the boiling water and cook for 5 minutes, maintaining the water just at boiling point. There’s no need to turn the dumplings. Remove from the water and let cool on paper towels.

When you are ready to serve, add the meatballs to the stock and bring it to a simmer. Simmer the mixture for several minutes. Then, add the dumplings and cook for another minute or two.

The Favorite Food of Danish Locals

Denmark is a country celebrated for its rich food heritage, with a focus on fresh, local ingredients and traditional cooking methods. Danish cuisine has gained international recognition, but the local favourites often revolve around comforting, everyday dishes that reflect the simplicity and quality of Nordic food culture.

Smørrebrød: The Iconic Open-Faced Sandwich

Denmark’s most popular dish is an open-faced sandwich on rye bread called Smørrebrød. This staple may be topped with pickled herring and cured meats, shrimp, or eggs, or seasonal vegetables. Danish locals enjoy smrrebrd for lunch or on special occasions. Rye bread (rugbrd) is one of the main dishes in Danish cuisine, prized for its thick, nutty taste.

Frikadeller: A Family Favorite

Frikadeller are Danish meatballs that are seasoned with onion, salt, pepper and allspice in the hearts of ground pork, beef or veal. They are pan-fried to golden perfection with boiled potatoes, creamy gravy and pickled red cabbage. Frikadeller are a staple at family dinners and are loved for their softness and comforting appeal.

Rugbrød: The Foundation of Danish Meals

Rugbrød is dense, dark rye bread, a cultural staple. It is a staple food for Danish locals, packed with nutrients and fibre. Often paired with cold cuts, cheese, or fish, rugbr’d is celebrated for its rich flavor and versatility. Some Danes make their very very own bread at home.

Flæskesteg: A Festive Delight

Flæskesteg (roasted pork with crispy crackling) is a traditional Christmas dish in Denmark. This traditional dish calls for pork loin seasoned with salt and sometimes cloves and roasted for crackling. It is served with caramelised potatoes, red cabbage and savoury gravy and is a traditional dish of Danish hospitality and cuisine.

Danish Pastries: A Sweet Treat

Danish pastries wienerbrød remain a local favorite, although internationally known. From custard-filled spandauerto jam-topped tebirkes, these buttery, flaky delights come in many shapes and flavors. They are usually eaten with a cup of coffee during the afternoon break kaffepause.

Hygge on a Plate

Danish food is strongly associated with Hygge, cosiness and contentment. Meals are often simple but prepared with care, using seasonal and quality ingredients. Whether it’s a light lunch of smørrebrød or a festive dinner with flæskesteg, Danish locals value food, family and tradition.

Every bite in Denmark is a story of heritage, community and respect for the land. For visitors, tasting these favourite dishes is a delicious way to taste the heart of Danish culture.

10 Most Popular Spices Used in Danish Cooking

Danish cooking relies on subtle seasoning to enhance the natural flavours of fresh, local ingredients. While not as spice-heavy as other cuisines, Danish recipes still make strategic use of key spices to bring warmth, depth, and a unique character to their dishes. Below are the ten most popular spices that play a significant role in Danish cooking.

1. Dill Dill is perhaps the most iconic herb used in Danish cuisine. Its delicate, grassy flavour is a perfect match for seafood, particularly pickled herring and salmon. Dill also enhances the flavour of potato dishes, soups, and sauces. Fresh dill is preferred, but dried dill is often used for longer-lasting seasoning.

2. Caraway Seeds
Caraway seeds are essential in traditional rye bread (rugbrød) and other baked goods. Their earthy, anise-like flavour adds complexity to dishes like cabbage stews and pickled vegetables. Caraway is also a key flavour in Danish schnapps (*akvavit*), tying it closely to Danish culture.

3. Allspice Allspice is commonly used in Danish meatballs (frikadeller) and sausage recipes, adding a warm, peppery note. It’s also a popular addition to stews and gravies, complementing the hearty, savoury dishes that define Danish comfort food.

4. Nutmeg Nutmeg brings a warm, slightly sweet flavour to both sweet and savoury dishes. It’s often added to white sauces, potato dishes, and baked goods. In desserts like *risalamande* (rice pudding), nutmeg enhances the creamy, comforting profile.

5. Cinnamon Cinnamon is widely used in Danish baking, lending its warm spice to pastries such as cinnamon rolls (kanelsnegle). It’s also found in festive recipes like Christmas cookies (brunkager), showcasing its importance in traditional sweets.

6. Bay Leaves Bay leaves are a common seasoning in Danish soups, stews, and marinades. Their mild, herbal flavour enhances the depth of slow-cooked dishes such as beef stews and pickled meats. Bay leaves are often removed before serving, as their essence infuses the dish during cooking.

7. Cloves Cloves are used sparingly in Danish cooking but are crucial in certain traditional recipes. They provide a sweet, spicy aroma to holiday dishes like roast pork (flæskesteg) and mulled wine (gløgg). Ground cloves may also appear in gingerbread cookies and spiced cakes.

8. Mustard Seeds Mustard seeds are integral to Danish pickling recipes, especially for cucumbers and onions. They offer a tangy, pungent flavour that enhances the pickling brine, balancing the acidity and sweetness of the dish.

9. Cardamom Cardamom is a favourite in Danish baking, particularly in pastries and festive bread. Its floral, citrusy notes are essential in recipes like julekage (Christmas bread) and spice cakes. Cardamom pods are also sometimes used to flavour stews.

10. Pepper Black and white pepper are staples in Danish kitchens, used to season a wide variety of dishes. White pepper, in particular, is preferred for creamy sauces, soups, and potato dishes, providing a mild, pungent heat without altering the dish’s appearance.

Danish cuisine celebrates the natural flavours of its ingredients, with spices used judiciously to enhance rather than overpower dishes. These ten spices, from the brightness of dill to the warmth of cinnamon and cloves, reflect the understated yet flavourful character of Danish cooking. Whether in a hearty stew or a delicate pastry, each spice contributes to the depth and balance that define Denmark’s food traditions.

FAQ for the Danish Hønsekødssuppe Recipe

Q: What is the Danish Hønsekødssuppe recipe?

The Danish Hønsekødssuppe recipe is a traditional Danish chicken soup made with a whole chicken, vegetables like carrots, leeks, and onions, and fresh herbs. It is a comforting and hearty dish that is popular in Denmark, particularly during colder months.

Q: How is the Danish Hønsekødssuppe recipe prepared?

The Danish Hønsekødssuppe recipe involves simmering a whole chicken with vegetables and herbs to create a rich, clear broth. After cooking the chicken, the meat is shredded and added back to the soup, which is then served hot with fresh herbs.

Q: Why is the Danish Hønsekødssuppe recipe so popular in Denmark?

The Danish Hønsekødssuppe recipe is popular due to its comforting and simple nature. It is often eaten during colder months, providing warmth and nourishment with its clear, flavourful broth and tender chicken. It is a favourite for families and is commonly served as a traditional Danish dish.

Q: What are the key ingredients in the Danish Hønsekødssuppe recipe?

The key ingredients in the Danish Hønsekødssuppe recipe include a whole chicken, carrots, leeks, onions, and fresh herbs like parsley. These ingredients combine to create a rich and clear broth, with tender chicken and vegetables as the main components of the dish.

Q: Can the Danish Hønsekødssuppe recipe be made in advance?

Yes, the Danish Hønsekødssuppe recipe can be made in advance. The soup can be stored in the refrigerator and reheated when ready to serve. In fact, the flavours often improve after sitting for a day, making it a great dish to prepare ahead of time.