Chicken Basil Soup with Carrots: When All Else Fails, Make Soup.

| February 17, 2007 | 3 Comments

February 038

Thank you to all the well wishers who commented on Will being under the weather. Thankfully, he is feeling better now – though his stomach is still sensitive and milk is not his friend. Being that milk is his favorite drink, it stinks for him because that’s what he wants most. But I am doing my best to be a good mommy and not give in, no matter how cute he is when he asks for it. Anyway, it’s just nice to see him up and about again, poor baby.After the good results I had with my Brussels sprouts with basil and pancetta the other day, I decided to make something for Shawn and Will that would be soothing for their tummies too. I had already starting making a pot of chicken soup when I had the brainstorm to throw a TON of basil into it and see what happened.

Ta-da! Basil chicken soup with carrots. It’s healthy, fragrant and has great healing properties. Basil has anti-inflammatory properties as well as being packed with vitamins and minerals like vitamin K, iron and calcium. And both the basil and carrots are rich in beta-carotene to boot. (Sounds like a great entry for Sweetnicks’ ARF/5-A-Day, if you ask me.)

Now, a few notes on preparation. This soup was super easy. I used a leftover roasted chicken carcass from the other day to make the stock. And meat from that leftover chicken went into the soup. To cut the carrots, a mandolin works great for quick and even cuts. The pasta is optional – my husband likes a lot so this is a pasta heavy dish, but you can use more or less.

And yes, it’s easy on the stomach.

Soothing Chicken Basil Soup with Carrots
serves 4

5 1/2 cups chicken stock (preferably homemade)
1 1/2 cups vegetable stock (preferably homemade)
3 large carrots, sliced
1 cup packed fresh basil, chopped
1/2 tsp fresh thyme
2 cups diced chicken (cooked, from a roasted chicken)
1/2 cup small pasta such as dinatali (optional)
Salt and pepper to taste

Combine stocks and carrots in large pot and bring to a boil lower heat to medium and cook for 15 minutes. Stir in herbs, chicken, salt and pepper and reduce heat to low. Simmer for 30-45 minutes, until carrots are soft.

Raise heat and bring to a boil. Stir in pasta and cook according to package directions. Serve immediately.

Category: Mama's baby, Poultry, soup

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (3)

Trackback URL | Comments RSS Feed

  1. Patti says:

    Perfect timing for this recipe.
    On Sunday I also boiled a chicken carcass from one I bought for a quick dinner Saturday. We have chicken stock, but I must admit we have no vegetable stock. :(
    Maybe I will pick up a can, because I plan to make the soup tomorrow.

    Glad Will is on the mend.

  2. Sarah Caron says:


    You can try substituting chicken stock for the veggie if you don’t have it…I am sure that would work too. I just wanted to cut the chicken-y flavor a bit :)

  3. Chris says:

    What a great recipe for a cold day!

Leave a Reply

Your email address will not be published. Required fields are marked *