Carrot Chicken Soup

This soup is delicious and fun to eat. It doesn't take much time and has simple ingredients you likely already have in your pantry.

4.30 from 17 votes

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Course: Soup

Cuisine: American

Diet: Low Lactose

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: cups

Calories: 136kcal

Author: Michelle

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 immediately
1 can chicken, salt and pepper

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.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.