Rainbow Carrot Chicken Soup

Cooking Times

Ready in: 1 hour
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 4


  • 2 lbs. boneless, skinless chicken breast
  • 5 cups Cal-Organic Rainbow Whole Carrots
  • 3 shallots
  • 1 cup Cal-Organic Farms celery
  • 2 tbsp. fresh garlic, minced
  • Zest and juice of one whole lemon
  • 6 cups chicken stock
  • 4 cups Cal-Organic Farms green kale
  • 1 cup Cal-Organic Farms Italian parsley
  • 1/4 cup Cal-Organic Farms dill
  • 4 tbsp. olive oil
  • Salt and pepper, to taste
  • 1/4 tsp. red pepper flakes


  1. Peel carrots and slice on a diagonal. Dice shallots and celery, and chop parsley and dill. Remove stems from kale, then shred into thin slices.
  2. Heat a large dutch oven and 2 tablespoons of olive oil on the stove over medium-high heat.
  3. Season chicken breasts with salt and pepper on each side, about a teaspoon of each.
  4. Sear chicken breasts for about 6 – 8 minutes on each side, then remove. Set them aside and let rest. Keep chicken slightly undercooked as it will continue cooking once added to the broth.
  5. Add another 2 tablespoons of olive oil, shallots, carrots and celery to the pot and sauté on medium heat for about 5 minutes, until ingredients become tender and soft.
  6. Add garlic and sauté for another minute, stir ingredients to cook evenly.
  7. Add lemon juice and zest to deglaze any drippings that are left on the bottom of the pan, then a teaspoon each of salt and pepper.
  8. Add 6 cups of chicken stock, parsley, dill and kale, then turn heat to high and bring your soup to a boil.
  9. While the vegetables boil, cut chicken breasts into small cubes.
  10. Once soup has come to a full boil, turn heat to low, then add cubed chicken and red pepper flakes. Simmer for about 10 – 15 minutes, then serve and enjoy.

Recipe provided by Farm to Fork by Ally Triolo

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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