Roasted Garlic and Chicken Soup

Remember when I posted How to Roast Garlic and talked about Hubby would bathe in the stuff if I let him? I’m pretty sure he’d also bathe himself in this soup. It uses 3 whole heads of garlic so I knew he’d love it.

The biggest disappointment with this recipe was that it only serves four. So the night I made it for dinner with friends, we didn’t get to enjoy leftovers. Have no fear, I made it a couple days later for Hubby and I to enjoy just the two of us.

The fact that I made this recipe twice in one week is a testament to how good it is. I rarely remake recipes. It just doesn’t make sense with the huge list of recipes I want to try. But this was worth the effort. I would recommend roasting your garlic in advance if you want to save yourself some time when you’re making this. I served it with freshly baked bread.

Two Years Ago: Cinnamon Roll Monkey Bread
Three Years Ago: Red Velvet Cupcakes

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Roasted Garlic and Chicken Soup

Roasted garlic and chicken make a perfect pair in this comforting soup.

Yield: Serves 4

Ingredients:

3 heads roasted garlic
2 Tbsp butter
2 cups sliced onions
1 1/2 tsp chopped fresh thyme
2 heads of garlic, cloves separated and peeled
3 1/2 cups chicken stock
2 cups shredded cooked chicken (optional)
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
salt and freshly-ground black pepper
4 lemon wedges

Directions:

Once garlic has cooled, squeeze between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic cloves and cook 3 minutes.

Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add shredded chicken and cream, and bring to simmer. Season with salt and freshly-ground black pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Recipe from gimme some oven

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3 Responses to “Roasted Garlic and Chicken Soup”

  1. #
    1
    Lindsey — January 11, 2013 at 7:50 am

    I’m confused about the second garlic listing. Is it 3 heads of roasted garlic but 2 whole heads of raw garlic too? That doesn’t seem right.

    • beantownbaker — January 12th, 2013 @ 4:22 pm

      Yep, that’s right. 3 heads of roasted garlic and 2 heads of raw garlic go into this soup.

  2. #
    2
    Kelly Senyei | Just a Taste — February 25, 2013 at 3:47 pm

    This looks like the perfect rich and hearty soup for winter/spring! I love that there’s so much garlic flavor packed into every bite. Yum!

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