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Chicken Carrot Soup
Chicken Carrot Soup
6 chicken thighs (about 2 1/2 lbs.), trimmed of excess fat
2 t. vegetable oil
2 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
1/3 C. soy sauce
Brown chicken in hot oil in an oven or large saucepan over medium-high heat. Remove chicken from pan. Drain off excess fat, reserving about 1 tablespoon.
Add carrots, celery and onion; after 3 minutes, Stir in 5 1/2 cups water, soy sauce and chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool.
Remove skin and bone from chicken and cut meat into bite-size pieces.
Stir chicken into soup; bring to a boil.
Makes 4 to 6 servings.