Danish chicken soup is usually prepared with a flavorful, clear chicken broth, vegetables such as carrots and leeks, small-sized pork or beef meatballs, and dumplings. It is usually seasoned with various fresh herbs such as thyme and parsley, and the chicken meat is mainly shredded and used in another Danish classic, the creamy høns i asparges mini-tarts.

Hearty and nutritious, chicken soup is a restaurant staple as well as a traditional home cooked dish.

Fiskesuppe is a popular Norwegian fish soup characterized by its creamy texture and buttery flavor. This comforting dish appears in many regional and seasonal versions, but it usually consists of various types of fish, shellfish, and root vegetables, cooked in a rich broth with butter, milk, and cream.

Even though it is native to Norwegian coastal areas, this hearty, chowder-like soup is considered to be a national specialty which is prepared and consumed throughout the country. Before serving, it is seasoned with a variety of fresh herbs and a drizzle of tangy lemon juice. 

Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock or salmon, pickled purslane, vegetables such as onions, carrots, leeks, and celery, sour cream, vinegar, salt, pepper, sugar, and traditionally, but rarely in practice - the bones of young saithe.

Alternatively, the bones of haddock or cod are also acceptable for making the fish stock. Fish balls are sometimes also added to the soup. Before serving, Bergen fish soup is topped with a dollop of sour cream. If desired, garnish the soup with chives and serve it with crusty bread on the side.

Blomkålsuppe is a traditional cauliflower soup. Although there are many variations, the soup is usually made with a combination of cauliflower florets, meat stock, egg yolks, salt, white pepper, cream, butter, onions, flour, and nutmeg. The cauliflower is boiled in salted water and one half is divided into florets and set aside.

The rest is cooked until mushy and blended with a bit of water until the combination turns into a smooth sauce. The onions are sautéed in butter and mixed with flour, stock, and cauliflower sauce. The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring. 

Ärtsoppa is a traditional yellow pea soup that was originally prepared from fast-growing peas. It was extremely popular among the poor people who used to cook all of the ingredients in the same pot because they didn't have more than one. The soup is very thick in texture (similar to a stew), yellow in color, and it is traditionally eaten on Thursdays, a practice that dates back to the time when the bellies needed to be full before fasting started on Fridays.

Other ingredients include thin slices of pink salt pork and spices such as onions, marjoram, ginger and cloves. If the soup is served without pork, it might come as a part of a second course, accompanied by mustard and boiled potatoes. In that case, there is also a third course - small, thin pancakes called plätter, consisting of eggs, milk, salt, and flour, fried until golden-brown and crisp-edged, ready to be paired with various fruit jams. 

Satisfying sodd is Norway's national dish which usually consists of diced mutton, meatballs (made with beef, lamb or mutton), carrots, and potatoes served in a clear, fragrant broth. The vegetables are usually cooked separately and are then added to the broth.

The soup has been a staple in Norwegian cuisine since the 13th century, and today it is mainly associated with the Trøndelag region. Sodd is usually served on special and festive occasions and it is traditionally paired with Norwegian flatbread on the side.

Köttsoppa is a hearty meat and vegetable soup that is commonly served in Sweden for lunch or dinner. The usual ingredients for its preparation include boiled meat, typically beef, chopped carrots, onions, parsnip, celery, and leeks, cooked in a pot and seasoned with thyme, white peppercorns, bay leaves, parsley, and salt.

Normally served with plain, boiled potatoes and horseradish sauce, this flavorful soup is considered a variation of pot-au-feu. The dish is commonly eaten in Finland and Iceland as well. In Iceland, the traditional meat soup called kjötsúpa is a variation of this soup that calls for lamb instead of beef.

Although it originated as a simple, rustic dish, this comforting pea soup has turned into a national classic over the years. It usually consists of green or yellow split peas which are cooked together with various vegetables and seasonings. The dish is often complemented with pork or smoked meat.

Traditionally associated with wintertime, it is a staple restaurant dish, along with being a hearty and nutritious home-cooked meal.

Svartsoppa is a blood soup that is traditionally served as the first course of Swedish goose dinner, enjoyed annually on St Martin’s Eve. Mostly associated with the region of Skåne, this soup is typically made with goose blood (sometimes also with pig’s blood), goose stock, spices, and seasonings.

The spicy, sweet, and sour dish has a thick consistency and is reddish-black in color, so it is often called black soup. Typical accompaniments to the soup include potatoes, entrails, stewed prunes, and goose-liver sausages.