There are days where I need to just throw a dinner together quickly because small children are hungry and I forgot to start something before we left the house and I don’t have leftovers and don’t want to feed them snack food. And when it’s winter in Chicago – and yes, it’s April 9, but it’s 34 degrees and thunderstorming at the moment – soup is always on the menu.
The added benefit to the majority of soups I make is that they have plenty of veggies in them and they’re flexible based on what I have in the house, so the wee ones (and I) get even more of those veggies we need. Plus, sauteing the veggies for awhile make them oh so sweet and brings out such great flavor, and the wee ones love it.
Who could ask for more?
And on this cold and rainy day, I think I know what I’m making for dinner. Along with some of my Gram’s biscuits.
Carrot Chicken Soup
Ingredients:
3 carrots, peeled and shredded
2 cloves garlic, smashed
1 c onion, diced or shredded (optional)
2 T olive oil
1/4 c flour
1 t dried parsley
4 c chicken stock
1 can chicken, drained and stirred (or cut up chunks of chicken if you are prepped for it)
salt and pepper, to taste
Directions:
Heat a large heavy pot on medium. Peel and shred your carrots and peel, and smash your garlic cloves. I find the easiest and fastest way to shred is to use my food processor with the shredding blade. Definitely one of my favorite multi-purpose tools. Once the pot is hot, add the olive oil. Add the carrots and garlic. Stir periodically, but let them sit for a good ten minutes or so sauteing before you move to the next step. You want them soft and richly caramelized. If you want to, add a cup of diced or shredded onion, too. That adds some more great flavor, and I do it if I have some on hand.
Once the carrots are nice and soft and have completely changed color, go ahead and sprinkle the flour on top. Stir the flour in, sort of smashing the carrots as you go. Do the same for the parsley. Let it cook for a couple minutes to get the raw taste from the flour.
Add the chicken stock slowly, stirring constantly to avoid lumps. Let it simmer for a good ten to fifteen minutes, then puree. I use my immersion blender, which means I don’t have to transfer hot liquid. If you don’t have one, go buy one. Just kidding. If you don’t have one, use your regular blender, but please follow the usual safety precautions: don’t fill it more than 1/3 full of hot liquid at a time, and always use a kitchen towel or an oven mitt to protect your hand while you hold the lid on.
From there, add your chicken, whether canned because this is a last minute dinner or chopped “regular” chicken you have already prepared. Stir, add in salt and pepper to taste, and you’re ready to enjoy!
So what are you cooking this week? Link your post here, and share the love. I’m also posting at Blessed With Grace and Tempt My Tummy Tuesday, as well as with Rachel from A Southern Fairytale’s Mouthwatering Monday linkup. Enjoy!
Carrot Chicken Soup
Ingredients
- 3 carrots peeled and shredded
- 2 cloves garlic smashed
- 1 cup onion diced or shredded
- 2 tablespoons olive oil
- 1/4 cup flour
- 1 teaspoon dried parsley
- 4 cups chicken stock
- 1 can chicken drained
- salt and pepper to taste
Instructions
- Heat large heavy pot on medium. Peel and shred carrots, peel and smash garlic cloves, and dice onion.
- Once pot is hot, add olive oil. Add carrots, onion, and garlic. Stir periodically, but let sit for 10 minutes.3 carrots, 1 cup onion, 2 tablespoons olive oil, 2 cloves garlic
- Once carrots are soft and have changed color, sprinkle flour and parsley on top. Stir, then let it cook for 2 minutes.1/4 cup flour, 1 teaspoon dried parsley
- Add chicken stock slowly, stirring constantly to avoid lumps. Let it simmer for 10-15 minutes, then puree with immersion blender.4 cups chicken stock
- If you don't have one, use a regular blender, but please follow the usual safety precautions: don't fill it more than 1/3 full of hot liquid at a time, and always use a kitchen towel or an oven mitt to protect your hand while you hold the lid on.
- Add chicken and stir, then add salt and pepper to taste. Serve immediately1 can chicken, salt and pepper
Notes
- Feel free to use canned chicken or 1-2 cups of diced cooked chicken if you have some on hand.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
Michelle, this soup sounds really perfect for right now, what with all the rainy weather we’ve had. Thanks so much for linking up to Inspire Me Wednesday!
It’s so tasty and quick to make. Ironically, we’re supposed to be in the mid50s later this week, so I may be back to cooking soups again!
I printed out this recipe and Carrot Chicken Soup will be on the menu for dinner in the week ahead. It sounds scrumptious.
Thanks, Pat! I love hearing that my recipes have appeal to people. I hope you enjoyed it!
Gonna make this tonight and it’s not even cold in Fort Lauderdale!
Thanks – I hope you enjoy it! We’re in the 40s in Chicago, and I think it’s time for a baked potato soup here.
I was looking for such recipe and you had made it just as I wanted it to be…amazing!
I am making this tonight:)
cheers!
Thank you michelle! I had only carrots and chicken left in the fridge! This was a life saver! And it tasted yumm! Thank you! ?
I’m so glad this was a recipe you liked. It’s one of those super easy ones that’s a hit around here, too!
I am trying to print off with zero results Help please.
If you click “print” in the recipe, it opens a window to print it out. Here’s the direct link for you – https://honestandtruly.com/carrot-chicken-soup-recipe/?print=2151 Enjoy!
Do you know how many servings this recipe makes? I have eight adults coming for dinner. Should I double the recipe?
I would probably double it. It makes a good 4-6 servings as a first course to go with other food, but I never want to run out of food with guests coming!