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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  • 20
    unpeeled garlic cloves
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1
    medium onion thinly sliced
  • To taste
    salt and pepper
  • 1 1/2 lb
    cooked chicken breast or thigh cubed
  • 12
    peeled garlic cloves
  • 1/2 tsp
    dried thyme
  • 4 c
    chicken stock
  • 1/2 c
    whipping cream

How to Make Roasted Garlic Chicken Soup


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