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
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
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!
- 3 carrots, peeled and shredded
- 2 cloves garlic, smashed
- 1 c onion, diced or shredded
- 2 T olive oil
- 1/4 c flour
- 1 t dried parsley
- 4 c chicken stock
- 1 can chicken, drained
- salt and pepper, to taste
- 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.
- Once carrots are soft and have changed color, sprinkle flour and parsley on top. Stir, then let it cook for 2 minutes.
- Add chicken stock slowly, stirring constantly to avoid lumps. Let it simmer for 10-15 minutes, then puree with immersion blender.
- 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 immediately
Feel free to use canned chicken or 1-2 cups diced cooked chicken if you have some on hand.
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Nutrition Information:Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 136 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 295mg Carbohydrates: 12g Fiber: 1g Sugar: 4g Protein: 8g