This carrot soup with leftover chicken and thyme is as delicious to eat as it is stunning to behold. It’s also incredibly simple to make. Adding leftover chicken (or turkey) at the very last moment turns a simple bowl of soup into a satiating supper.
LC Pantry Pyrotechnics Note
The most remarkable thing about this stunning soup, besides it’s vibrant hue and sweet taste, is that it comes together from nothing but pantry staples at a cost of, oh, about $3.45 for the whole shebang. Although this Technicolor soup doesn’t really need any embellishment, it’s far more fetching when you include a little flourish, especially when it’s as simple as some roast chicken. Since when did leftover hen ever seem so chic?
Carrot Soup with Leftover Turkey
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 4
Heat the oil and butter in a large saucepan over medium heat until the butter melts. Add the onion and reduce the heat to low. Cover and cook until softened, about 15 minutes. (This is commonly known as “sweating” the onion, as the pieces will throw off some perspiration, er, moisture and will soften and sweeten but not brown.)
Stir in the carrots, potatoes, and 1/2 teaspoon of the salt and cook, covered, for 10 minutes more.
Add the stock or broth, increase the heat to medium, and gently simmer, uncovered, until the vegetables are tender, 25 to 30 minutes. Purée the soup with an immersion blender or let the soup cool for about 10 minutes and then purée it in a blender, working in batches if necessary. Return the soup to the pan and gently reheat. Taste and adjust the seasonings, adding a pinch or two of sugar to sweeten the soup, if desired.
Divide the soup among serving bowls. Top each portion with some chicken or turkey, a pinch each of thyme leaves and coarsely or finely ground white pepper, and, if you’d like a little something sour to offset the sweet, a scant drop or two of juice from half the lemon. Cut the other half of the lemon into 4 thin slices and garnish each bowl with a slice, just to make it look a little extra lovely.
Recipe Testers' Reviews
I love sweet, silky carrot soup, and this recipe was no exception. It was a little sweet, so I didn’t add the sugar. To tell you the truth, I didn’t add the chicken, either, as I thought the soup stood on its own. This recipe was so simple to make and yielded great results!
This soup is just perfect for this transition from winter to spring, and it’s delicious with or without chicken. It’s warming, but its flavors hint of the lightness of spring foods. The hands-on time was minimal—mostly just chopping at the beginning. TIPS: It’s a thick soup, so keep a little extra chicken broth on hand to thin it. Also, don’t neglect to add the lemon and pepper at the end because they cut through the creaminess of the soup.