Chicken – Carrot Soup


1 cup chicken, cooked and shredded
3 carrots, peeled and grated
2 garlic cloves
4 cups of chicken stock
3-4 tbsp plain flour
1 tsp dried parsley
freshly ground pepper powder
salt to taste
1 1/2 tbsp olive oil / 25 gm butter


  1. Cook the chicken with 4 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. Strain the stock into a bowl and keep it aside.
  3. Heat olive oil /butter in a pan on medium heat and add grated carrots and crushed garlic and saute for about 10 minutes till soft and have changed the color.
  4. Add diced onion to this and saute well till soft.
  5. Add plain flour and saute till the raw smell disappears on low flame. Add parsley and mix well.
  6. Add chicken stock slowly, stirring continuously to avoid lumps and let it simmer for 10-12 minutes.
  7. Allow it to cool and then grind it to make a puree using a blender.
  8. Transfer this puree back to the pan and add the shredded chicken pieces, mix well and cook for 2-3 minutes.
  9. Add pepper powder and salt to taste , mix well and remove it from flame. Serve hot…

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