roasted garlic chicken soup
Found this online and tried it. Works wonders on a cold and perfect for chilly fall and winter days.
prep time
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 20 - unpeeled garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 - medium onion thinly sliced
- To taste - salt and pepper
- 1 1/2 pounds cooked chicken breast or thigh cubed
- 12 - peeled garlic cloves
- 1/2 teaspoon dried thyme
- 4 cups chicken stock
- 1/2 cup whipping cream
How To Make roasted garlic chicken soup
-
Step 1Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat
-
Step 2Roast until garlic is golden brown, about 35 minutes
-
Step 3Cool and squeeze out garlic with fingers into a small bowl
-
Step 4In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes
-
Step 5Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes
-
Step 6Add chicken stock and bring to a simmer. About 20 minutes
-
Step 7Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
-
Step 8Warm through and serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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