30
Apr
Add 2 cups broth and flour. Cook stock in soup pan on a medium heat.
Shred the meat of the chicken and discard the bones and then slice the carrots celery and onion.
Chicken carrot soup recipe. Cook stock in soup pan on a medium heat. Add chicken onion carrots and rice stirring well. Cook on a lowmedium heat for 60 mins until carrots are soft and rice is.
Shred the meat of the chicken and discard the bones and then slice the carrots celery and onion. Put everything back in the cooking pot along with the chicken stock and then apply heat. Let the chicken stock re-boil add a few cups of water if necessary.
Preheat oven to 160C. Place the chicken breasts on a sheet of silver foil and brush them on both sides with olive oil sprinkle on both sides. Bake the chicken in the middle of the oven for 25 minutes.
Fry the onions and garlic in 1 tbsp olive oil until glassy. Then add the celery and carrots. This is a delicious carrot soup recipe with straightforward and easy-to-follow directions.
I opted for a vegetarian version so I omitted the chicken. I did notice the soup improved with the addition of the lemon and pink peppercorns so dont skip that step. Overall this is a unique and wonderful recipe.
The Delis recipe calls for both a whole chicken plus 1 pound of chicken parts. You can however use just 1 large chicken and cut off both wings the neck and a leg to use as parts. Transfer 1 12 cups onion-carrot mixture to blender.
Add 2 cups broth and flour. Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes.
Heat the oil in a pan and cook the onions until soft. Add the carrots and cook for a few minutes. Add the zucchini rice and chicken breast and stir through.
Add the stock and stir again.