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Bowl of smooth blended chicken and vegetable soup

Blended Chicken and Vegetable Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 190
Ingredients Method

Ingredients
  

  • 1.5 lb chicken thighs boneless skinless
  • 2 each carrots roughly chopped
  • 1 each onion roughly chopped
  • 3 each garlic clove
  • 1 tbsp oil
  • 6 cup chicken broth
  • 1 tsp salt

Method
 

  1. Soften the onion and carrots in the oil over medium heat, about 8 minutes, until the onion turns translucent and the carrot edges give.
  2. Add the garlic for 30 seconds, then the chicken thighs, broth and salt.
  3. Bring to a bare simmer, never a boil, and cook covered 30 minutes until the thighs shred at a fork.
  4. {'Blend in batches while hot': "fill the jar no more than halfway, remove the lid's center cap, and cover the gap with a folded towel. Blend each batch a full 90 seconds past when it looks smooth."}
  5. Pass the blended soup through a fine mesh strainer, pushing with a spatula, for the silkiest result.
  6. Taste and season now, not before. Blending mutes salt, so the pot needs its final adjustment here.