Chicken carrot soup with Swedish Klimp

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Anne-Marie Bullis 1

"This is an economical recipe, wonderful on a winter's day. I am using Aunt Berta's recipe for Klimp. She serves them every time we go up North to visit her."
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0 4 servings yields 4 large bowls of soup
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Put the chicken pieces, water, boullion cubes, onion, celery and spices in a pot.
  2. Bring to a boil and reduce heat to simmer for 20 minutes.
  3. Remove the chicken pieces to a bowl and let cool a bit.
  4. Meanwhile combine the 5 tablespoons flour with the 4 tablespoons water and add to the soup.
  5. Bring to a boil, stirring, and let boil one minute.
  6. Make the klimp batter by combining all the ingredients in a bowl and beat until smooth.
  7. Remove the chicken meat from the bones and discard the bones and skin.
  8. Put the chicken meat into the pot and heat until simmering.
  9. When it bubbles, drop in teaspoons of the klimp batter, using it all.
  10. When the klimp float to the surface, they are done.
  11. Mean
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