Chicken and Carrot Soup
Shredded chicken thighs and carrot simmer in a lightly thickened homemade broth for a simple, comforting soup.
By Moow Editorial ·
- The optional carrot and potato in the first simmer may be omitted.
- Serve with lemon juice and Aleppo-style red pepper flakes, if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 140 kcal
- Protein: 11 g
- Carbohydrates: 3 g
- Fat: 9 g
- Sodium: 853 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Soup
Have these measured and ready before you begin.
- 3 chicken thighs
- 5 cups (1.2 liters) hot water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 carrot, grated
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) ground black pepper
Directions
1. Place the chicken thighs and hot water in a deep pot. Simmer gently until the thickest part of the chicken reaches 165°F (74°C), about 20–25 minutes.
2. Remove the chicken, discard the skin and bones if present, and shred the meat. Strain and reserve the broth.
3. Melt the butter in a separate pot, add the flour, and cook without browning until the raw flour aroma disappears.
4. Add the grated carrot and sauté for about 3 minutes.
5. Stir in the shredded chicken and its broth, then season with salt and black pepper.
6. Cover and simmer for about 10 minutes, until the soup thickens slightly.
Sources
Contains milk and wheat. Cook chicken to at least 165°F (74°C), avoid cross-contamination from raw poultry, and use care when puréeing hot vegetables.