Type what you have

Ingredients

• ✓ carrot
• chicken
• onion
• water
• dill weed
• parsley
• salt
• black pepper
• potato
• leek
• celery
• kohlrabi
• parsnip
• chicken bouillon granules

Instructions

1. 1 Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
2. 2 Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
3. 3 Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.

By Jennifer Feher

Ingredients

• ✓ carrot
• chicken
• water
• celery
• parsnip
• yellow onion
• dill
• salt
• pepper
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ carrot
• chicken
• chicken broth
• celery
• turnip
• parsnip
• onion
• leek
• dill
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ carrot
• chicken
• yellow onion
• celery
• dill
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Ingredients

• ✓ carrot
• salt beef
• water
• yellow split pea
• turnip
• black pepper

Instructions

1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ carrot
• black-eyed pea
• ham
• onion
• salt
• pepper

Instructions

1. 1 In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
2. 2 Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

By Jen Hamilton

Ingredients

• ✓ carrot
• chicken
• water
• celery
• onion
• basil

Instructions

1. 1 Place chicken, water, celery, carrots, onion, and basil in a slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Strain and discard vegetables. Chicken meat may be removed from bones and used in soup.

By Micki Stout

Ingredients

• ✓ carrot
• chicken broth
• onion
• water
• garlic
• thyme
• tarragon
• heavy cream

Instructions

1. 1 Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. 2 Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. 3 Remove pot from heat; carefully puree soup with an immersion blender until smooth.
4. 4 Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.

By Lee Crowell

Ingredients

• ✓ carrot
• navy bean
• water
• chicken stock
• margarine
• onion
• bacon

Instructions

1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Ingredients

• ✓ carrot
• baby portobello mushroom
• onion
• celery
• salt
• bay leaf
• water

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ carrot
• navy bean
• water
• ham
• potato
• celery
• onion

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ carrot
• ham bone
• ham
• onion
• garlic
• black pepper
• split pea

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ carrot
• chicken stock
• water
• coconut milk
• onion
• ginger
• salt
• black pepper
• cilantro

Instructions

1. 1 Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
2. 2 Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
3. 3 Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

By Ann

Ingredients

• ✓ carrot
• chicken
• celery
• onion
• water
• salt
• pepper
• chicken bouillon granules

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
3. 3 Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
4. 4 Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
5. 5 Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.
6. 6 Serve and enjoy!

By Jill

Ingredients

• ✓ carrot
• canola oil
• onion
• ginger
• vegetable broth
• half-and-half
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
2. 2 Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

By Doug Matthews

Ingredients

• ✓ carrot
• olive oil
• yellow onion
• chicken broth
• crystallized ginger
• cinnamon
• orange juice
• half-and-half
• chive

Instructions

1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ carrot
• chicken breast
• water
• cream of mushroom soup
• onion
• celery
• baby bell pepper
• onion soup mix

Instructions

1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

Ingredients

• ✓ carrot
• cornish hen
• vegetable oil
• celery
• onion
• garlic
• potato
• chicken broth

Instructions

1. 1 Remove gizzards from hen and wash hen thoroughly with water. Cut hen into several pieces.
2. 2 Heat oil in a large pot over medium-high heat. Add hen pieces and cook in hot oil until browned on all sides. Add celery, carrots, onion, garlic, and potatoes; cook and stir until onion is tender.
3. 3 Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender and hen is cooked through.
4. 4 Remove hen from the pot and remove meat from the bones. Discard bones and return meat to soup. Serve hot.

By Dani

Ingredients

• ✓ carrot
• chicken broth
• rotisserie chicken
• apple
• onion
• celery
• parmesan cheese
• bay leaf
• orzo pasta

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ carrot
• butter
• scallion
• garlic
• chicken broth
• orzo
• spinach
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020

Ingredients

• ✓ carrot
• water
• yellow onion
• cashew
• garlic
• salt
• black pepper
• red lentil
• lemon

Instructions

1. 1 Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
2. 2 Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

By Deb C

Ingredients

• ✓ carrot
• chicken
• water
• onion
• celery
• bay leaf
• ginger
• salt

Instructions

1. 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
3. 3 Strain and cool the stock, uncovered.
4. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

By Margaret Price

Ingredients

• ✓ carrot
• olive oil
• onion
• celery
• garlic
• vegetable broth
• sage
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ carrot
• chicken stock
• celery
• onion
• all-purpose flour
• salt
• white pepper
• milk
• margarine

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Ingredients

• ✓ carrot
• bacon
• onion
• leek
• garlic
• chicken broth
• green split pea
• bay leaf
• rosemary

Instructions

1. 1 Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

By Cathy H

Ingredients

• ✓ carrot
• chicken
• onion
• celery
• salt
• clove
• water
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Ingredients

• ✓ carrot
• olive oil
• onion
• celeriac
• potato peeling
• mushroom
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• ✓ carrot
• chicken breast
• onion
• celery
• salt
• garlic powder
• black pepper
• chicken broth
• egg noodle

Instructions

1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Ingredients

• ✓ carrot
• ✓ carrot
• chicken
• water
• celery
• onion
• lemongrass
• bay leaf
• black peppercorn
• celery
• chicken soup base
• egg noodle

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ carrot
• chicken broth
• chicken breast
• celery
• onion
• barley
• rice
• salt
• black pepper

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

By Charley