1 teaspoon vegetable oil
2 carrots, cut into 1/4 inch cubes
1 onion, cut into 1/4 inch cubes
1 pinch garlic powder
1 teaspoon dried dill weed
2 (12 fluid ounce) cans chicken broth
1 bunch parsley, finely chopped
Heat oil in a medium saucepan over medium heat. Add carrots, onion, garlic powder, and dill weed; stir well. Reduce heat to medium.
Stir chicken broth into pan and bring broth to a boil. Pour in parsley with vegetables. Bring to a boil, reduce heat, and simmer half a minute. Stir in chicken broth mixture. Reduce heat to medium, and simmer for 10 minutes.
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