carrot recipes

Roasted Carrots

carrots

olive oil

salt

black pepper

dill

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

Kosher salt

thyme,

lemon, halved

garlic,

(1/4 stick) butter, melted

onion,

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

<span>My intention is not to be rude whatsoever but has a</span><span>nyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!</span><br />

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as <span>savory</span><span>, rosemary, thyme, oregano, and <span>lavender</span>. </span>

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

Salt

baby carrots

butter

honey

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

sugar

unsalted butter, room temperature

eggs

lemon juice (3 to 4 lemons)

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Brussels sprouts (about 1/2 pound), halved

potatoes

parsnips (about1 pound),

oregano

rosemary

thyme

basil

sea salt

teaspoon freshly black pepper

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

I find it interesting that I've seen comments about recipes being too spicy on a few recipes now. Sabotage?  Why?  Use your common sense when looking at recipe ingredients. If it seems like too much, add a little. Need more?  Add later. Seasonings can be adjusted for your family in most cases. 

This recipe is AMAZING! I introduced this side to Thanksgiving dinner 4 years ago and it's been a hit ever since! EASILY serves 6 if there are other sides. I usually double the recipe to have some to send home with guests. Sometimes I even buy too many vegetables, prep all, bake half and then save the other half in the freezer for another dinner!

Accompanied my Mom’s meatloaf recipe and the family went wild over dinner! Never have I ever received so many compliments  Two thumbs up!! <div>Just a little tweaking to the seasonings ( I blended the dry herbs with brown sugar)</div>

What a shame that The Food Network cares so little about it's fan base that it doesn't fix this recipe!   Insult to injury is that they sent out an e-mail to use this for Thanksgiving!

Didnt have brussel sprouts so I substitutes same slices of onion. So good... my husband said he liked the vegetables even more than the roast pork I made with it (the guy who barely ate any vegetables when we met!)

I made this recipe as part of Christmas dinner last night.  It was a hit!  It is a wonderful mix of vegetables and the flavor the herbs bring is fantastic!  Thanks, Giada!!!

Critter<div>I have taken this recipe to many get togethers and it is always a big hit! I double the spices and add garlic powder.  I always get requests to bring it again! Most recipes need a little “tweeking” to each families taste! Also added a bit more olive oil </div>

Can I make this the night before Thanksgiving? 

Great recipe.<div>I find you add or decrease seasoning according to your taste.</div>

Made this for Thanksgiving w/ my in-laws and there was hardly any left!  After reading the reviews on this, I made some changes of my own.  The measurements on the spices are completely off, ESPECIALLY w/ the pepper.  Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper &amp; basil.  I ended up not using all of the spice mixture, but about 2/3 of it.  I coated the pan w/ foil and greased it w/ the EVOO and put the carrots &amp; parsnips in 1st and covered them w/ foil.  I roasted them for 15 mins. and it helped soften them.  I removed the foil, then I added the other veggies and that's when I added the oil and spices.  I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT!

https://www.foodnetwork.com/videos/roasted-vegetables-0133065

Try Giada De Laurentiis's roasted vegetables, which are flavored with dried herbs, from Food Network.

Roasted Vegetables: Food Network

Even meat lovers will love Chuck Hughes' mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter.

Root Vegetable Risotto with Carrot Butter

cornstarch,

butter,

Salt and black pepper

1liter vegetable stock, store-bought

parsnips

shallots, finely chopped

60 milliliters butter

Parmigiano-Reggiano

chives

parsley

mushrooms

5 milliliters steak spice

Micro herbs,

carrots, chopped

celery

cloves

onions, quartered

leek,

60 milliliters ketchup

15 milliliters whole black peppercorns

For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.

Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper. 

For the risotto: Heat the vegetable stock in a saucepan. 

In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm. 

Preheat the oven to 400 degrees F (200 degrees C). 

For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes. 

To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.

Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.

Cream of Celery Soup

celery, divided

carrots, divided

onions, diced

flour

vegetable broth, divided

Salt and pepper

heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

A good recipe but I doubled the celery and halved the carrots, largely according to the comments below. I also substituted evaporated milk for the cream, and it was still rich and thick. It came out with a lovely celery taste, and a light golden color.

Wonderful recipe and I will make this again. Per some suggestions, I cut the amount of carrots down to half and doubled the celery. I also used chicken stock because I had that on hand, and used canned milk instead of cream. It was easier for me to puree the entire cooked portion too. Sounds like I did not follow the recipe too closely, but it turned out great for me. I love to make soups of all sorts in the winter and since my hubby and I are trying to get rid of the lbs we gained during the Holiday, I will be using this one a lot. Thank you for posting it on here.

I had some extra celery on hand and a long weekend so decided to try this soup.  I made homemade vegetable stock which probably gave it a nice deeper flavor.  I also pureed the veggies with a stick blender.  It was bland for me so I added lots of black pepper, a little cayenne pepper,a little bit of old bay seasoning and a tiny bit of fresh grated nutmeg and it tasted great and was also very pretty in color.  I did use half the amount of carrots based on other comments but did not increase the amount of celery.

I've been cooking almost 40 years now. This just sounds like too much carrot &amp; onion for a  celery. I am not even going to try it.

Very good on a cold icy day in Georgia...

This soup is the color of lobster bisque. Nothing about the way it looks says "cream of celery." It does taste good (I used chicken broth instead of vegetable, and lots of pepper and salt from grinders), but I think it tastes more like carrot. I used a hand blender and ended up pureeing all the vegetables because the consistency seemed thin. I don't know that I'll make this again, unless I try using it as the base for some other recipes and find that it works really well.

This recipe is OK. Not as good as I was expecting for a five star recipe. A little Emeril's Essence will kick it up a notch though.

I made the soup as directed until the end.  Since it looked more carrot soup than celery I used coconut milk instead of cream.  Delicious, although celery was not the dominant flavor.  

Very good soup.  The only change I made was using chicken broth instead of vegetable.  I didn't have any vegetable.   It turned out very well.

Recently my balky refrigerator (froze everything in the fridge...defrosted everything in the freezer left me with several "heads" of frozen celery...I decided to try this soup...The result was a creamy, delicate celery flavor...absolutely delicious! I don't have a hand blender or a food processor, so I pureed in the blender...DO take the advice to strain the broth and only puree the mushy vegetables...Trying to puree the whole soup was messier than you can imagine (or maybe you CAN imaginevolcanoing out of the top of the blender...live and learn! I will make this again, even without frozen celery (hopefully!

Sauteed Vegetable Medley

unsalted butter

water

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

Mexican Chicken Soup

chicken

Good olive oil

salt and black pepper

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

tomatoes

jalapeno

cumin

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

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