Wednesday, August 31, 2011

Chicken Carrot Soup Recipe

Hobbit's know comfort food.

You will need:
6 cups water
1 1/2 up of diced carrots
1 1/2 cup shredded chicken
3 TBS Chicken Bouillon (1 TBS for every 2 cups of water)
1/2 bag of medium egg noodles (add more or less if desired)
3 slices off an onion diced

Put a TBS of butter or olive oil in a pan on medium heat. Add the shredded chicken and diced onions. Cook until chicken is brown and onions are soft. I seasoned my chicken with garlic powder, salt and pepper. Don't go too much with the spices, let the soup speak for itself.

I used leftover chicken that was already cooked. If you are using uncooked chicken, this step will just take a little longer. Set the water for the soup up to boil while you cook the chicken.

Pour the 6 cups of water to a a pot. Add the bouillon and the diced carrots. Bring to a boil.
Once the soup has boiled for 5 minutes add noodles and reduce heat.

Add the browned chicken and onions.

Cover and reduce heat to simmer for 20 minutes. At this point you are just waiting for the carrots to soften. Everything else is done.

I served mine with fresh baked bread. My kitchen smelled so good.


  1. The family thoroughly enjoyed this one!

    From my notes: Start a refresh loaf of bread in the bread machine 2 hours earlier! The Artisan loaf hurriedly bought from the grocery store while things simmered was an adequate substitute, but the soup is just wonderful with a good bread.

    As the salt, pepper and garlic powder were unmeasured, I don't know what I ended up using. We agreed I didn't use sufficient black pepper. I could have used more garlic and still not noticed, but it wasn't needed.

    With a loaf of bread in support, this recipe feeds about six. We will definately be making this again!

  2. I don't have a bread machine so I used frozen bread dough. It takes about 5-6 hours to thaw and rise. I set mine out in a greased bread pan. in the morning then by dinner it is ready to put in the oven for 20 minutes.
    I we surprised at how fast this one came together. 30 minutes to chicken soup. I always though it took all day.

  3. Nice list! Thanks for that. Homemade can’t be beat. You control everything that goes in and create the greatest dishes.
    Regards: Eve Hunt

  4. Can’t wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!

    Harold Burton

  5. I love to use my crock pot year round. In the winter for comfort foods and in the summer because it is just too darn hot here most of the time. But I still enjoy a good soup during the summer and I’m bound to find one here!
    Kelly Hubbard

  6. thank you i greatly appreciate your advice, will it be nice and high with one quantity if i exclude the raspberry glee? and is this mixture firm once set? i have made mini cheescakes before but was never successful. 🙁
    Paul Brown


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