Roast Carrot and Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 158.4
- Total Fat: 13.9 g
- Cholesterol: 14.7 mg
- Sodium: 1,697.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.9 g
- Protein: 1.8 g
View full nutritional breakdown of Roast Carrot and Chicken Soup calories by ingredient
Introduction
The key to this soup is how you cook the carrots. They are roasted under split chicken breats, soaking up all the yummy flavor for the chicken. The key to this soup is how you cook the carrots. They are roasted under split chicken breats, soaking up all the yummy flavor for the chicken.Number of Servings: 6
Ingredients
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10 oz of sliced frozen carrots
1 small onion, sliced or chopped.
3 Cups chicken broth
1/2 Cup Full-Fat Coconut Milk
Spices: cumin, corriander, salt, pepper, siraccha sauce, to taste.
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2 Large Split Chicken Breast, with Skin
Coconut Oil
1/4 - 1/2 Cup Spices for Chicken
Tips
For a thicker soup, add less broth.
For thinner, add more.
Directions
1. Lay the carrots and onions flat in a glass baking dish.
2. Rub the chicken with the spices and stick spice-coated oil under the skin.
3. Roast covered at 350 until internal temp is about 150. Remove cover and roast until chicken is done.
4. Remove chicken from pan and let rest before eating.
5. Using a slotted spoon, remove carrots and onions.
6. Put into blender or food processor and blend until smooth.
7. Pour into pot, add broth, spices and chicken fat from pan and bring to an almost-boil, stiring often to prevent burning or sticking.
8. Reduce heat, pour in coconut milk and stir until smooth.
9. Serve, topped with chopped roast chicken.
Serving Size: Makes 6 1-Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMPRESS8411.
2. Rub the chicken with the spices and stick spice-coated oil under the skin.
3. Roast covered at 350 until internal temp is about 150. Remove cover and roast until chicken is done.
4. Remove chicken from pan and let rest before eating.
5. Using a slotted spoon, remove carrots and onions.
6. Put into blender or food processor and blend until smooth.
7. Pour into pot, add broth, spices and chicken fat from pan and bring to an almost-boil, stiring often to prevent burning or sticking.
8. Reduce heat, pour in coconut milk and stir until smooth.
9. Serve, topped with chopped roast chicken.
Serving Size: Makes 6 1-Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMPRESS8411.