Chicken and Carrot Soup

This soup is my version of throwing everything in a pot and letting it rip. But the difference between this one, and the lazy version is a blender. Otherwise, everything is the same.

A note/disclaimer on recipes:
For all intents and purposes on savory recipes, please use your intuition. If I under-measure in this recipe, that’s cool. YOU CAN ALWAYS ADD BUT NEVER TAKE AWAY!

And if I ever make a baking recipe, please test it and make notes. We all have different equipments. Adjust it to what works for you! :)

• 1/4 cup cooking oil

• 10 bone-in, skin-on chicken thighs

• 5 tbsp garlic powder

• Salt and pepper

• 1 stick butter or 1/3 cup olive oil

• 1 whole white onion, small diced

• 8 garlic cloves, sliced

• 2 lbs carrots, oblique cut or medium diced

• 1 bunch celery, small diced

• 4 cups vegetable stock

• 4 cups coconut milk

Instructions

1. Season chicken with garlic powder, salt, and pepper.

2. Heat cooking oil in a large pot or pan over high heat until smoking. Add chicken skin-side down, reduce to medium heat, and brown both sides. Remove chicken and set aside.

3. In the same pot, add onion, garlic, and butter. Cook on medium heat until aromatic. Add carrots and celery, stirring to coat.

4. Add coconut milk and vegetable stock. Simmer until carrots and celery are soft.

5. Choose one of two options:

   • Option A: Add chicken and simmer for 15–20 minutes until cooked.

   • Option B: Blend 2 cups of vegetables with 1 cup broth until smooth, then return to the pot. Add chicken and simmer for 20 minutes.

6. Serve as is or with white rice. Enjoy!