Split carrot soup

I started the split carrot soup yesterday, let it rest in the refrigerator overnight, and finished making it today. It's really easy.

For about 12 servings:

• Put 2 pounds skinless, boneless chicken breasts in a big pot on the stovetop and cover with plenty of water. Add poultry seasoning to taste. Also add a little olive oil.

• Add 2 pounds of baby carrots to the chicken and water.

• Start simmering.

• Simmer until the ingredients are cooked thoroughly.

• Cover and house in the refrigerator overnight.

• The next day remove the chicken meat from the soup. Reserve a few cooked carrots. Blend the cooked carrots and broth.

• Cut the chicken breasts into bite-size pieces.

• Dice and saute half a yellow onion.

• Combine the blended carrots, the reserved carrots, the sauteed onion, and the cooked chicken pieces in the big pot again. Add more poultry seasoning and a little salt, if you like.

• Cook thoroughly -- about 30 or 40 minutes.

• Serve warm with garlic bread and milk.

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Review:

5 forks for unexpectedly sweet flavor
3 forks for appearance