Roasted Garlic Chicken Soup

Linda Bryant


Found this online and tried it. Works wonders on a cold and perfect for chilly fall and winter days.

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1 Hr
Stove Top


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unpeeled garlic cloves
2 Tbsp
olive oil
2 Tbsp
medium onion thinly sliced
To taste
salt and pepper
1 1/2 lb
cooked chicken breast or thigh cubed
peeled garlic cloves
1/2 tsp
dried thyme
4 c
chicken stock
1/2 c
whipping cream

How to Make Roasted Garlic Chicken Soup


  • 1Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat
  • 2Roast until garlic is golden brown, about 35 minutes
  • 3Cool and squeeze out garlic with fingers into a small bowl
  • 4In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes
  • 5Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes
  • 6Add chicken stock and bring to a simmer. About 20 minutes
  • 7Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
  • 8Warm through and serve

Printable Recipe Card

About Roasted Garlic Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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