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Rosemary Carrot Soup with Rotisserie Chicken

Rosemary Carrot Soup with Rotisserie Chicken
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Prep Time: 15 min Serves: 4
Cooking Time: 35 min Yield: 8 cups
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1-star rating based on 1 review

There’s no doubt that veggies are good for you. And most people need to eat more of them -- lots more of them. Soup provides a delightful vehicle in which to do just that, including this velvety carrot soup with generous chicken accompaniment.



1. Heat the oil in a stockpot over medium. Add the carrots, onion, and vinegar, increase heat to medium-high, and sauté until the onion is fully softened, about 8 minutes. Add the broth, rosemary, salt, and hot pepper sauce, increase heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the carrots are fork tender, about 25 minutes.
2. Puree the soup in batches in a blender (using the “hot fill/liquid” line as a guide). Return to the clean stockpot and bring back to a simmer. Adjust seasoning.
3. Mound three ounces of warm chicken cubes in the center of individual bowls. Ladle soup around the chicken, sprinkle with chives, and serve.



  • Susan Mckay
    Would make again

    Recipe says vinegar and broth but nothing on ingredient list. Frustrating. Will improvise but not good.

    Jan 27, 2017 at 3:22 PM

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