this is jesse
Jesse Olson > Recipes
S
o
u
p
s
Carrot Ginger Chicken Soup
About the recipe Originally from a low-carb cookbook, Mom made this from memory and spruced it up with ginger - a KEY flavor in this soup.
Servings 6
Ingredients 10 carrots
1 Tbs poultry seasoning
1 onion
2 cups pulled chicken
4 cups chicken broth made fresh from stewing the chicken
2 Tbs grated/minced ginger
3 bay leaves
3 cloves garlic
Perparation

Chop carrot into chunks and bring to boil in chicken broth and ginger. Boil until carrots are tender.

Remove carrot and ginger with slotted spoon and place in blender with 1 cup of broth. Blend until smooth.

Chop onion and saute with garlic until translucent. Add onions, garlic, bay leaves and poultry seasoning to chicken broth and simmer for 10 minutes.

Add blended carrot and ginger mixture and pulled chicken to broth. Stir and simmer for 5 minutes.

Salt to taste.

Serve!
Notes We ate this for dinner the evening my sister and Sean came for New Year's 2006. We were all mmm-ing and ooo-ing the soup so much I had to put it on-line.

The chicken came from the left-overs of a pan-fried chicken meal we made the night before. We simmered all the left-overs (bones and all) in about 4 cups of water for approximately one hour to make a delicious chicken soup broth. We refrigerated the broth with all the chicken still in it until we made this soup.

When making the soup, we took the chicken stuff out of the pot (after the broth liquified with a little heat) and pulled all the chicken meat off the bones. The bones, fat and gristle were discarded at this point. The pulled chicken was added as described in the recipe for this soup.

Enjoy!
Last Made 2006-12-30
email me ~ jessenow@yahoo.com