Chicken Soup Carrots
Posted: | Categories: Recipes | Tags:jewish holidays sides
Chicken Soup Carrots
Melissa Ben-Ishay
Growing up, I loved fishing out the carrots in matzo ball soup. They were soft, slow-cooked, packed with flavor, and so delicious. I love them so much that I decided to make them their own dish. It’s a great excuse to eat as many carrots as you want.
Ingredients
- 1 tablespoon avocado oil
- 3 shallots, sliced
- 15 small carrots
- 4 cups chicken or vegetable broth
- 4 garlic cloves, grated
- 2 tablespoons fresh dill, chopped
- Salt & black pepper
Directions
- Heat the oil in a saucepan over medium heat and add the shallots. Season with ¼ teaspoon salt and a few turns black pepper.
- Cook for 5-7 minutes, until mostly translucent.
- While the shallots cook, prep the carrots. Peel and trim them, cutting them so they fit in the pot. I kept mine whole because they were small, if you use larger carrots cut them in half.
- Place the carrots in the pot and cover with broth. If the broth doesn’t cover the carrots completely, add more broth or water so the carrots are submerged.
- Add the grated garlic and another ¼ teaspoon salt to the pot.
- Cover the pot and bring to a boil, then lower the heat to a simmer. Cook for an hour, covered, until the carrots are fork-tender.
- Remove the lid and cook for another hour and a half, uncovered, so the liquid reduces by about half.
- Transfer the cooked carrots to a plate and spoon some of the broth over.
- Garnish with fresh dill and serve immediately.
